Strangolapreti (Italian Spinach Dumplings)

Strangolapreti (Italian Spinach Dumplings)


1 kilo of dry bread
500 g spinach
2 eggs
100 g Trentino Grana cheese (or parmesan cheese)
100 g butter
a little olive oil
½ l milk
salt and pepper


Place the diced dry bread in lukewarm milk for about 3 hours. Then add the previously boiled and chopped spinach sauteed in butter with salt, pepper and nutmeg to the bread. Add the finely chopped onion sauteed in the oil, the grated Trentino Grana cheese, the eggs, salt to the bread-spinach mixture, mix well with a wooden spoon. If the mixture is too soft, add breadcrumbs to it until takes on greater consistency. The strangolapreti dough is now ready to be either rolled into a long cord and diced (making small balls to be rolled over fork thongs, for example) and put in boiling salted water. When the pasta rises to the top it is ready to be drained and served with abundant grated Grana and hot butter previously flavoured with sage at medium heat.

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