Spinach Strangolapreti is an ancient recipe from Trentino, dating back to the Council of Trent. It originates from simple ingredients, such as stale bread and herbs that could be found in the fields, such as nettles.
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: about 40 strangolapreti, for six people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 10.5 oz bread (2-day-old ciabatta type)
- 1.25 cups milk
- 2 tbsp olive oil
- 10.5 oz spinach, frozen (boiled, well squeezed)
- 2 eggs (medium)
- 3.5 oz all-purpose flour
- 4 pinches fine salt
Preparation
For this recipe, you can use dry bread, I used two ciabattas bought two days before, so slightly hard, but not dry.
Cut the bread into cubes, place it in a bowl with 0.85 cups of milk and 2 tbsp of olive oil. Let it soften for about 20 minutes.
Frozen spinach must be well squeezed, otherwise they will release too much water into the dough.
Place the spinach in a mixer with 0.4 cups of milk and blend well.
Add the spinach to the bread, add the eggs, the salt and mix well.
Now add the sifted flour, mix with a spoon or with your hands until you obtain a homogeneous but soft mixture.
Take about half a tablespoon of the mixture, place it on a floured hand, create a ball, and then slightly elongate it. You will get about forty strangolapreti each weighing around 0.9-1 oz, enough for 6 people.
Place the strangolapreti on a floured tray and sprinkle a little flour over the surface.
Ready to be enjoyed.
Suggestions/tips
I usually leave the crust on the bread, but if you don’t like it, you can remove it and use only the crumb.
If you use fresh spinach, consider that once boiled and well-squeezed they will be about half their weight.
In this type of recipe, it is not easy to provide precise measurements, as much depends on how much water is left in the spinach and how dry the bread is. Ensure that the dough is soft but still moist, neither too dry nor too watery.
To cook Spinach Strangolapreti, you need to drop them into a pot with plenty of salted boiling water, as they rise to the surface, wait one or two minutes, scoop them with a slotted spoon and place them directly in a pan where you have melted butter with sage. Toss and serve hot.
If you liked the Spinach Strangolapreti recipe, try the other spinach pasta:
Spinach Spätzle with Mushrooms
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