top of page
  • Jolly

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.

(temporary picture)


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:

100gr butter

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.

15 views0 comments

Recent Posts

See All
bottom of page