In Trento, strangolapreti are typical dumplings made with breadcrumbs that mix with milk, eggs and spinach (cooked vegetables). It is one of the simplest, fastest and healthiest ( not 100%) dish I prepare. It is also one of the ways that my daughter eats spinach.
Due to the fact that we are going to make our strangolapreti with out eggs, will allow us to anticipate and prepare it a day or two days before and put it in a fridge.
We can also frizz it in a freezer and when we want to cook it just take it out the day before, put it in our fridge and do the rest of the procedure the day after.
- 250g dry bread( broken into pieces)
- 250ml ( 1 cup) milk
- 2 kg ( 8 cups) spinach
- 3 tablespoon grana padano cheese
- Bread crumbs as needed
- Boiling salted water
- 100g( ⅜ cup) Butter
- 6 leaves of sage
- Add the dry bread in a big bowl . Boil the milk and pour it into the bowl and cover
- Cook the spinach in a little bit of salted water for about 5-7minutes, when cooked drain and strain out the remaining water
- Then chop the spinach, add to the bread and mix well
- Now add also the bread crumb, the Parmesan cheese and incorporate until homogeneous( the quantity of the bread crumbs you are going to add depends on how wet your mixture is but at the end it doesn’t have to be either too dry or too wet )
- Take a handful of the mixture and make an oval shape pressing it and tightening it in your hands. This helps that it will not break up later when cooked in water. Now roll it on a flour dusted table top, making it longer( you have a free will to choose the shape and the size of your strangolapreti). Then cut it to the desired size.
- When finished put them in a container or on a plate, separated from each other, then refrigerate at least for 30 minutes
- Boil a salted water and cook until the strangolapreti float on top of the water
- Take them out on a plate and flavor them with sage infused butter and ENJOY.