Strangolapreti

(Spinach Dumplings)

Ingredients:

  • 1 kg stale bread
  • 500 gr spinach or other green vegetable
  • 2 eggs
  • 100 gr Trentino Grana cheese
  • 100 gr of butter
  • 500 ml milk
  • a little olive oil
  • a little white flour
  • a little nutmeg
  • a few sage leaves
  • salt, pepper, onion to taste

Method:
Cut the stale bread into little cubes and soak in warm milk for about three hours. Cook the spinach, or other greens if used, in a little lightly-salted water then chop finely and sauté in the butter seasoned with salt, pepper and nutmeg; leave to cool. Chop the onion finely and brown in oil,  then leave to cool. Mix the spinach with the bread then add the onion, grated Trentino Grana, eggs, salt and a little flour. Stir the mixture well with a wooden spoon. Shape the dumplings - they can be small balls, oval-shaped, gnocchi-shaped, etc.. – then drop into boiling salted water. They are cooked when they float to the surface; drain and serve with frothy melted butter, plenty of Trentino Grana, and a sprinkling of sage.