Strangolapreti (Italian Spinach Dumplings)

by Gardatrentino.it
Strangolapreti (Italian Spinach Dumplings)

Ingredients

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
nutmeg
sage

Directions

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.

Thank you. The eggs are such wonderful quality. My Father eats them with his eyes closed! So pleased to have found you. The supermarket offering just can’t compete with the astonishing freshness of these eggs.

— Claudia Van Der Werff

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