Strangle the Priest! (And Other Strange Food Names)

Yesterday morning, I brought some pastries into the office, a hybrid of brownies and muffins. Unsure of what to call them, we turned to Twitter, and you guys gave us some great—and some not so great—suggestions (Mownies? Brupcakes? I personally liked Amazingness from a Higher Power, because it implies I’m some sort of deity).

Strozzapreti is one of my favorite types of pasta, and has been for many years. Not just because it’s delicious but because of the story of its own unique name. 

Strozzapreti is Italian for “priest strangler.” Tada! Now, that’s a pretty weird name for a delicious pasta, if you ask me. There are a few different stories behind the name, but my favorite is one I heard years ago, while traveling in Northern Italy…

Way back when, Italy was full of wandering priests. They would stop into small provincial villages, and when they did, they always expected an enormous welcoming feast. The villages were obligated to provide such a meal, but they weren’t terribly happy about it. Tensions were running high between the clergy and the laypeople.

The townsfolk were especially loathe to serve the priests any meat, because meat was a rare and vital commodity in those days. The cooks had a plan, though. In a traditional Italian meal, the pasta course comes well before the meat course. The pastamakers crafted a pasta that looked similar to penne, a generally lighter-weight type, but in truth was made from much thicker stuff. The priests would gorge themselves on the delicious pasta, only to find themselves much more full than expected—too full to eat much meat! With the priest successfully strangled, the townsfolk could keep their most precious foodstuff.

Now, how true is that story? I have absolutely no idea. But it’s hilarious, isn’t it? 

Oh, and because it’d feel rude not to include it, here’s my favorite quick and easy strozzapreti recipe:

1 pound strozzapreti
1 cup heavy cream
2 eggs
1/2 cup parmesan
1/2 cup chopped mushrooms
1/2 an onion, chopped
1/4 cup peas

First, mix together the eggs and cream. Grate the parmesan. Mix half of the cheese into the cream sauce, and set half aside.

Sauté the mushrooms and onions together in vegetable oil. Cook until the onions are just translucent and browning.

Boil the strozzapreti according to the directions on the packaging, but remove from heat just before it’s finished. Strain the strozzapreti, but keep the pot on the stove, over a low heat. Pour the now-waterless strozzapreti back in the pot, and quickly add the onions, mushrooms, peas, and sauce.

Mix together thoroughly, and add the remaining cheese. Remove from heat after a minute of stirring, when sauce becomes thick and eggy.

Serve hot. Enjoy gleefully, then get back to writing!

The stories behind names, whether they’re of people or foods, can be a wonderful place to find inspiration for your novel. I’m giving myself away as a Linguistics major here, but I have a serious love for etymology. The next time you’re stumped by your plot, try looking up some etymological history!

Do you know where your main character’s name originally comes from? What about your villain’s name? Or, heck, what about your favorite food?

— Ben

Photo by Flickr user rdpeyton.