Gli Strangolapreti di Zia Romana
Updated: Dec 6, 2020
Another recipe from the Trentino region in Italy, it has been in my aunty's family for a long time.
100gr bread (no hard crust)
Half a glass of milk or broth
50gr grated parmesan
200gr frozen spinach
1 egg beaten
Just a pinch of black pepper
For the sauce:
1 tablespoon of fresh chopped sage
100gr grated parmesan
Melt the butter in a pan then let the spinach cook with the lid closed at low to medium heat for a few minutes, stirring to ensure that they're all defrosted. Open the lid and let it cook until all the liquid has evaporated, stirring every now and then. Once cooked and dry let it cool down to room temperature.
Wet the bread with the milk or broth and obtain a paste, squeezing any excess liquid, then mix it with the spinach, the egg and the parmesan.
Make biggish oblong gnocchi, and cook for 4 minutes in hot salted boiling water.
In the meantime melt the butter for the sauce and add the sage stirring well. Drain the Strangolaprete and mix with the sauce and a good bit of parmesan.