Strangolapreti
Strangolapreti are green Trentino gnocchetti that bring together the rural tradition of stale bread with fresh spinach. Light and flavourful, they are simply dressed with melted butter and sage, enhancing the genuine flavours of mountain cuisine.
Preparation
- 1
Clean the spinach and cook it in salted water for 5-10 minutes, then drain thoroughly and chop finely.
- 2
Reduce the stale bread to breadcrumbs with a knife or grater, then combine it with the spinach in a bowl.
- 3
Add the whole eggs, Parmigiano Reggiano, a pinch of nutmeg, salt and pepper. Mix well by hand until you obtain a homogeneous dough.
- 4
With wet hands, shape small gnocchetti with an irregular form, approximately 5-6 centimetres long, and arrange them on a lightly floured tray.
- 5
Bring a pot of salted water to a boil and add the Strangolapreti in small batches. Cook them until they float to the surface, then for a further 2-3 minutes.
- 6
Drain the gnocchetti with a slotted spoon and transfer them to a warm bowl.
- 7
In a pan, melt the butter over low heat together with the sage leaves until it becomes slightly golden and fragrant.
- 8
Pour the melted butter over the Strangolapreti, finish with grated Parmigiano Reggiano and a grinding of fresh black pepper. Serve immediately.
Chef's Tips
Stale bread is essential: preferably of the Trentino type. The spinach must be well drained to prevent the dough from becoming too moist. The dough can be prepared in advance and kept in the refrigerator for a few hours.