What a strange word, Storzapreti. I mean, Google wants to make it strozzapreti, but that’s a pasta shape. It’s funny how words get shifted around to mean different things in different places. If I had more time, I’d have looked into the origins of the word. Alas, I do not. So, on to the post!
The recipe was very easy to make: I got some Italian whole milk ricotta at our small town’s awesome specialty food store along with a nice-looking jar of marinara. I went with marjoram (and later some mint, too) as the herb, and I had a fresh bunch of spinach from my CSA.
Also, I was prepared for bad things to happen based on the P&Q and Facebook commentary, but I, remarkably, had absolutely no issues with the dish. I mean, it really was remarkable. I don’t even know what I did right. It just worked.
Here’s the steaming pot wherein they stayed all together:
My main comment is that the marjoram I had was really strong. I chopped up about 1/2 cup and for the rest I decided to use some mint as I didn’t want the storzapreti to taste like soap. I was very glad I’d done that. I chose marjoram because it felt more seasonal taste-wise, and not for its sometimes too-strong soap aromas.
Oh, I did only make half of them and kept the formed quenelles in the fridge for 2 days. When I came back to boil them up, they were very soft so I threw them back in the freezer for 10 minutes. It worked a charm and they didn’t fall apart that day either.
Neat recipe and I wish I knew what I did right so I can keep doing it! Murphy’s Law says I’ll be making this for guests and it’ll fail.
Oh, and this has been christened “pizza cheese” in our house because, I assume, it sort of smelled like pizza to the kiddo.