Trentino strangolapreti

Simple but distinctive traditional dumplings with bread a couple of days old, not too dry. Chard works instead of spinach.

INGREDIENTS FOR 4

500 G CLEANED FRESH SPINACH LEAVES

300 G STALE BREAD PLUS FINE BREADCRUMBS

300 ML MILK

2 EGGS

4 TABLESPOONS GRATED GRANA

30 G BUTTER

1 GARLIC CLOVE

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

NUTMEG

SAUCE

50 G BUTTER

GRATED PARMIGIANO

4/5 SAGE LEAVES

I use ready-cleaned spinach for speed. I heat butter, oil and garlic, add spinach and press down. It shrinks quickly without water.

I gently turn until wilted, cook briefly, add salt and pepper and reserve dry.

I remove hard bread crust, finely dice or coarsely process, add warm milk and soften.

I add finely chopped spinach and two eggs.

Grated cheese, salt, pepper and nutmeg.

I knead smooth and slightly sticky.

I scatter fine breadcrumbs on board, roll part of dough, cut and shape large elongated gnocchi.

I prepare all while boiling salted water.

I melt butter and sage with cooking water, lift strangolapreti with slotted spoon, gently coat in sage butter and add Parmigiano to serve.