Strozzapreti with Mushroom Ragù and Herb-Infused Breadcrumbs

Strozzapreti with Mushroom Ragù and Herb-Infused Breadcrumbs: Method

1. First, prepare the mushroom ragù. In a large saucepan, heat three tablespoons of extra virgin olive oil. Finely dice the onion, carrot and celery, then add them to the pan and sauté for 2–3 minutes.
2. Add the mushrooms, previously cleaned with a cloth to remove any soil and diced, and cook for another 2–3 minutes, stirring continuously to allow them to release their flavour.
3. Pour in the red wine and let it evaporate so the alcohol burns off.
4. Add the Mutti Tomato Paste and the Mutti Tomato Passata, mix well, then pour in the water and cover with a lid.
5. Simmer the mushroom ragù over a low heat for about one hour, stirring occasionally.
6. Meanwhile, prepare the strozzapreti and the herb-infused breadcrumbs.
7. Place the flour on your work surface, form a well in the centre and sprinkle with salt.
8. Gradually pour the warm water into the centre and start to mix it in with a fork. When the water has fully absorbed the flour, knead the dough vigorously by hand for about 10 minutes, until smooth and elastic.
9. Leave it to rest for at least 30 minutes before shaping the strozzapreti.
10. Once rested, divide the dough in half and roll it out with a rolling pin into a thin sheet. Cut into strips about 1.5 cm wide using a knife or pasta cutter.
11. Take one strip and roll it between your palms to twist it, then pinch it to form individual strozzapreti, each around 5–6 cm long.
12. Continue until all the dough has been used, sprinkling the strozzapreti with a little semolina as you go to prevent them from sticking together.
13. For the herb-infused breadcrumbs, roughly chop the bread and toast it in a frying pan with a couple of tablespoons of extra virgin olive oil, stirring constantly until golden.
14. Once ready, transfer it back into a food processor with the parsley, sage and thyme, then blitz everything together until you have crisp, green breadcrumbs.
15. Cook the strozzapreti in plenty of salted boiling water for about 3 minutes – they’ll be ready when they rise to the surface.
16. Meanwhile, warm the ragù in a large pan.
17. Drain the strozzapreti and toss them in the ragù, mixing well to combine.
18. Finally, serve the strozzapreti with a generous sprinkle of herb-infused breadcrumbs.