- 1 kg of stale bread
- 500 g of spinach or other greens (nettle, Swiss chard)
- 2 eggs
- 100 g of grated Trentingrana cheese
- 100 g of butter
- 500 ml of milk
- Extra virgin olive oil from Garda Trentino
- White flour
- Breadcrumbs
- Nutmeg
- Sage leaves
- Onion
Preparation time: 15 minutes (+ 3 hours soaking)
METHOD:
Cut the stale bread into cubes and soak it in warm milk for about three hours. Boil the spinach in a small amount of lightly salted water, then drain and chop it; sauté the spinach in a pan with a bit of butter and season with salt, pepper, and nutmeg.
In a mixing bowl, combine the spinach, finely chopped onion sautéed in oil, the squeezed bread, lightly beaten eggs, half of the Trentingrana cheese, the flour, and adjust the salt. The mixture should be soft but firm—if needed, add some fine breadcrumbs.
At this point, shape the Strangolapreti as desired (round like balls, spoon-shaped, like small gnocchi, etc.) and boil them in lightly salted water. When they float to the surface, they're done; drain them, place them on a plate, and season with butter, sage, and Trentingrana cheese.
