Strangolapreti
Strangolapreti are traditional Trentino dumplings made from stale bread, spinach, and cheese, tossed in golden foaming sage butter.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Large pot
- •Frying pan
- •Slotted spoon
- •Mixing bowl
- •Clean tea towel
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24 g
- carbs
- 44 g
- fibre
- 4 g
- protein
- 16 g
- calories
- 460 kcal
Instructions
- 1
Place the diced bread in a bowl, pour over warm milk, and rest for 15 minutes.
- 2
Blanch the spinach in boiling salted water for 2 minutes until completely wilted.
- 3
Drain the spinach and squeeze thoroughly in a clean tea towel to extract all liquid.
- 4
Chop the dried spinach very finely with a sharp knife.
- 5
Add spinach, eggs, flour, half the cheese, nutmeg, salt, and pepper to the soaked bread.
- 6
Knead into a soft, pliable dough that holds its shape without sticking excessively.
- 7
Shape walnut-sized oval dumplings using floured hands or two tablespoons.
- 8
Bring a large pot of salted water to a gentle, steady simmer.
- 9
Melt the butter with sage leaves in a frying pan over low heat until nutty and fragrant.
- 10
Drop dumplings into the simmering water in batches; cook for 3 minutes until they float.
- 11
Lift out with a slotted spoon directly into warm shallow serving bowls.
- 12
Pour the hot sage butter over the dumplings and finish with the remaining grated cheese.
Chef's tips
Squeeze the spinach completely dry to prevent a soggy dough that demands too much flour. Always poach a single test dumpling first to ensure the mixture holds together neatly in simmering water.
Ingredient substitutions
- Grana Trentino → Parmigiano Reggiano or Grana Padano
- spinach → young Swiss chard leaves or nettle tops, cooked and squeezed dry
Storage
Store leftover cooked dumplings in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a covered frying pan over low heat with a splash of water and extra butter.
Common mistakes to avoid
- •Leaving excess water in the greens, which makes the dumplings heavy with excess flour.
- •Boiling the water too vigorously, which breaks the delicate bread dumplings apart.
Serving suggestions
Cooked Strangolapreti?
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