Strangolapreti Fritti

There are many explanations for how this recipe from Basilicata got its name; almost as many as there are versions of the dish itself. It can be a pasta, a dessert or, as here, a platter of tiny fritters to be served as an antipasto. The story (and the recipe) varies depending upon where you are in Italy, but one of the best tales concerns a cook who took revenge upon a notoriously greedy priest by preparing this speciality in his honour. The fritters were so tasty and the priest so greedy