Strangolapreti - "Strangle the Priests"

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Literally translated, stranglopreti means "priest strangers;" as rumor has it, this heavy-textured pasta was said to be too tough for the priests to swallow, with their delicate palates. Similar to gnocchi, these hearty Italian dumplings are made with flour, dried bread and spinach. In different regions of Italy, "strangolapreti" varies—from versions using potato, then topped with a rich meat sauce to those strangolapreti deep-fried with lemon zest. In our variation, we use an authentic recipe, then sauté the dumplings in a fragrant butter and sage sauce.

Ingredients:

• 1 (6-ounce) package fresh spinach, washed and chopped
• 1/2 cup whole milk
• 2 1/2 cups stale white bread, cut into 1 inch cubes
• 2 large eggs, lightly beaten
• 1 tablespoon white flour (all purpose is fine)
• 3 tablespoons DeLallo Plain Breadcrumbs
• DeLallo Natural Sea Salt
• Fresh ground black pepper
• 5 tablespoons butter
• 1 small onion, finely chopped
• 1 teaspoon ground sage
• 4 tablespoons grated Asiago cheese

Directions:

In a large pot over medium heat, cook the spinach in a little water until it has wilted. Drain and set aside in a paper towel lined colander to soak up any remaining moisture.

Pour the milk over the bread in a large mixing bowl and allow to soak until the bread is saturated evenly. Pour the mixture into the pot and add the spinach. Cook over low heat for about 3 to 4 minutes, stirring constantly. Remove the pot from the burner and allow the mixture to cool thoroughly at room temperature.

Once the mixture has cooled, fold in the eggs, flour and breadcrumbs, working the mixture to a firm texture. Season with salt and pepper.

Bring a large pot of salted water to a boil. Using two teaspoons, form the dumplings into football shapes from the spinach mixture and slip them gently into the boiling water. The dumplings are ready when they float to the surface of the water. Remove them with a slotted spoon and drain well on paper towels or tea towels.

In a small saucepan over medium heat, brown the butter to a golden color. Add the onion and sage. Lower the heat to medium low and cook until the onions are almost clear. Add the dumplings and stir gently to coat with the sauce. Sprinkle with Asiago cheese.

Serve in a warm serving dish.

This dish can be served as an appetizer, or as a side dish. The flavors of pork, cabbage, apples and dark beer are great pairs.

Serves 4 Send to friend Printer-friendly version