Entree: Italy – Trentino-Alto Adige – Strangolapreti (Spinach and stale-bread dumplings typical of Trentino, served with browned butter and sage or a light tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 8 oz (225 g) stale country bread, crusts removed and torn into pieces
- 1 cup (240 ml) whole milk
- 10 oz (280 g) fresh spinach leaves (raw weight)
- 2 large eggs, approx. 100 g total
- 3/4 cup (75 g) grated Parmigiano-Reggiano
- 1/2 cup (70 g) all-purpose flour, plus extra for shaping
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 1 tsp (6 g) fine salt, plus more for cooking water
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter
- 8 fresh sage leaves
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for sautéing)

Instructions

1. Place torn bread in a bowl and pour milk over it. Press the bread down, let soak 10 minutes, then mash into a soft paste.
2. Blanch the spinach in boiling salted water 1 minute, drain, rinse with cold water, squeeze out excess liquid very well and chop finely.
3. In a large bowl combine the bread-milk paste, chopped spinach, eggs, grated Parmigiano-Reggiano, flour, nutmeg, salt, pepper and parsley. Mix until a cohesive, slightly sticky dough forms; if too wet add a tablespoon of flour at a time.
4. Bring a large pot of salted water to a gentle simmer. With floured hands, form the dough into small dumplings about walnut size (roughly 1 to 1 1/4 inch / 2.5–3 cm). Lightly dust each with flour.
5. Drop dumplings into simmering water in batches so they have room. Cook until they rise to the surface and then simmer 2–3 minutes more. Remove with a slotted spoon and keep warm on a plate.
6. In a large skillet over medium heat melt the butter until it foams and begins to brown lightly. Add the sage leaves and crisp them 30–60 seconds; turn off heat.
7. Toss the cooked strangolapreti gently in the brown butter and sage, coating evenly. Serve immediately with extra grated Parmigiano-Reggiano at the table.
8. If desired, serve instead with a simple tomato sauce: warm olive oil, crushed garlic, canned plum tomatoes simmered 10–15 minutes, seasoned with salt and basil, and spooned over the dumplings.