The Strozzapreti with Spinach and Preserved Lemon recipe in Bon Appetit Magazine (Sept 2013, p. 139 - photo is on p. 134) caught my eye.
Overall, we sort of followed the recipe.
Here's what we did differently:
- Added hot Italian sausage, sauteed onion and mushrooms
- Used dried Italian trottole pasta (fun curly pasta)
- Used an entire bag (10 oz) of spinach
- Didn't use preserved lemon peel
It was a GREAT hearty dish that we will definitely make again!