Recipe · Trentino-Alto Adige · Madonna di Campiglio
Strangolapreti alla trentina
dumplings of stale bread and spinach, butter and sage: the leftovers dish of Trentino cooking, born according to legend during the Council of Trent, when the prelates put up by local families ate their fill of them until they choked
preparation
How it is made
Quantities are for 4 to 6 people. The steps are in the order you do them.
- wash the spinach and cook it in a pan with only the water left on the leaves, for three or four minutes
- drain and squeeze it very well, because the water that stays behind makes the mixture slack, then chop it finely with a knife
- cut the stale bread into small cubes, taking off the crust if it is very hard, and moisten it with the warm milk
- let it soften for twenty or thirty minutes, stirring now and then
- in a large bowl combine the soaked and squeezed bread, the chopped spinach, the eggs, the cheese, a grating of nutmeg, salt and pepper
- add the flour a little at a time, until the mixture is soft but firm: the more flour you put in, the harder the dumplings turn out
- let the mixture rest for thirty minutes
- with floured hands shape oblong dumplings five or six centimetres long and two across, or round balls, and set them on a floured tray
- bring plenty of salted water to the boil in a large pot and add a drop of oil
- drop the strangolapreti in gently: when they come to the surface wait two or three minutes, eight to ten minutes of cooking in all, then lift them out with a slotted spoon
- meanwhile melt the butter in a pan with the sage leaves and let it take up the flavour
- toss the dumplings in the butter, stirring slowly, and serve with grated Trentingrana
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