Strangolapreti - Primo

Strangolapreti means literally “priest strangler”. This is atraditional Italian recipe from the Northern part of Italy in particular Trentino Alto Adige and Friuli. Strangolapreti are a sort of dumpling made with spinach and bread instead to use flour or potatoes. Pay attention to not mix Strangolapreti with Strozzapreti, the translation is in both case “priest strangler” but Strozzapreti are mainly a kind of pasta made with water, flour and salt that you can find cooked in different way with different dressing and in same case also of different shape according to the different Italian region. Strangolapreti are easy and hard to prepare at the same time. Their preparation could be hard but if you follow some few and easy rules everything it will be very easy to prepare. When you dip the bread in the milk, crumble it and squeeze it very good. Do the same with the spinach: boil them, remove as much water of cooking as possible and mince them. Put all together with the eggs and parmesan, mix and at this point the mixture should be already ok, if it looks like a little bit to much soft add 2-3 spoons of flour but not more. If everything goes good in just 15 minutes the strangolapreti will be ready to cook. The cooking will take only few minutes because it’s enough to place them in the boiling water and in few minutes they will rise the surface. Drain them paying attention not to break them and sprinkle with butter, sage and a lot of Parmesan! BUON APPETITO!

INGREDIENTS (for 4 people):
400 g of Spinach
4 Bread rolls
Milk (enough to dip the bread)
2 Eggs
2-3 Spoons of flour
Parmesan
Butter
Salt
Pepper
8 Leafs of sage

PREPARATION TIME: 20 minutes

COOKING TIME: 20 minutes

WINE: Pinot Grigio (White Wine)

PREPARATION
Let the salted water boiled for strangolapreti. Clean and wash the spinach let them boil for about 10 minutes or until they are cooked. Drain the spinach and remove as much water of cooking as possible, let them cool down in a bowl and mince them. In another bowl dip the bread rolls and crumbled them. Now add the bread to the spinach together with the eggs, Parmesan, salt, black pepper.



Mix all the ingredient together, you will obtain a soft dough that you should be able to knead with two spoon, if this is not possible just add a little bit of flour but not too much; the dough shouldn’t be too firm.



Prepare the dressing: place in a pan the butter with the leaves of sage and let it melt.



When the water boils with the help of two spoons make a sort of balls as shown in this picture



and place them into the water.



When strangolapreti rise to the surface are ready.



Drain strangolapreti one by one or few by few with the help of a skimmer in order to not break them. Serve hot with the dressing of butter and sage and sprinkle with Parmesan.



BUON APPETITO!