Barbara Lynch's Strozzapretti
If you haven't heard of Barbara Lynch, you are really missing out on one of the coolest chefs in the business. But if you're from Boston, then she's probably already a legend to you, seeing as she completely changed the face of the dining scene there. But now we all get to see her in a new light, thanks to her incredibly personal new memoir, Out of Line. I was really excited to not only chat with her about to book, but also learn the secrets to her famous Strozzapretti.
Now there's a couple of exciting things. First, watch the video above. Second, go to my Instagram or Facebook page for a chance to win a very cool, wisdom-filled, personalized copy of the book (Giveaway rules here). And lastly, make it yourself with the recipe below.
Barbara Lynch's Strozzapreti
3 cups reduced braising liquid (recipe below)
1 cup rough chopped picholine olives, or other green olives 6 sprigs fresh rosemary sprigs
6 ounces braised, picked rabbit meat (recipe below)
12 ounces fresh strozzapreti (recipe below)
4 tablespoons unsalted butter
Fresh ground black pepper
Grated Parmigiano-Reggiano cheese
To make the sauce: Place braising liquid in a large saute pan, add chopped olives, rosemary sprigs, and rabbit meat. Simmer 4-5 minutes, remove the rosemary and emulsify in the butter.
Meanwhile, cook the strozzapreti in seasoned pasta water. Remove the pasta from the water while slightly under done, about 3-4 minutes, and add to your sauce and toss well. Allow the strozzapreti to finish cooking in the rabbit sauce 2-3 more minutes. Season with salt and pepper to taste and garnish with grated Parmigiano-Reggiano cheese.
For the pasta dough:
2 cups semolina
1⁄2 cup all purpose flour
2 tablespoon extra virgin olive oil 2 t kosher salt
In a mixing bowl, combine the flours, salt, olive oil and enough warm water to bring it together. Place the mixture on your work surface and knead for about 5 minutes. The dough should be smooth and elastic. Cover with lightly damp towel and let the dough rest a minimum of 30 minutes or up to an hour. If your dough looks dry add more water as needed.
Roll out the dough to be 1⁄4 inch thick, cut strips approximately 1⁄2” wide. Starting at one end of a strip, use the palms of the hand to twist the strips gently into the strozzapreti shape. The pasta should be 1 inch in length.
For the braised rabbit:
2 tablespoons extra virgin olive oil
1 whole rabbit- arms, legs and loins removed (reserve carcass for stock)
1 each: spanish onion, quartered; celery ribs, chopped; carrot, peeled and chopped; cloves garlic, peeled and diced
1/2 cup dry white wine
1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds 2 sprigs rosemary
3 each bay leaves
3 quarts chicken stock
In a medium-size braiser, heat oil over medium heat. Sear forearms, thighs and loins. Remove and set aside. Add onion, carrot and garlic and sauté until softened and fragrant, about 7 minutes. Deglaze with white wine. Return rabbit meat to the pot, add celery, and aromatics. Cover with chicken stock. Bring to a simmer and braise for 4 hours, until meat is very tender. Remove, debone and pick rabbit meat. Strain braising liquid and reduce by half.