I find that these Spinach and Bechamel Strangolapreti with Casera are truly a great combination, thanks to the delicate flavor of the cheese that enhances that of the spinach. I love Strangolapreti and enjoy using different seasonings to fully savor their taste.

Difficulty: Easy
Cost: Economical
Rest time: 20 Minutes
Preparation time: 30 Minutes
Portions: about 40 strangolapreti, for 6 people
Cooking methods: Stovetop
Cuisine: Italian Regional

Ingredients

2.2 lbs strangolapreti (with spinach)
2 cups milk
2 tbsp butter
3 tbsp all-purpose flour
7 oz casera (typical cheese from Valtellina)
2 pinches fine salt

Preparation

For the recipe, click on the following link.
With the indicated amounts, prepare about 40 strangolapreti, for 6 people.
In a saucepan, prepare the roux: melt the butter over medium heat, add the flour and salt, and mix well with a wooden spoon until you have a smooth mixture.
Add the milk little by little, whisking until you obtain a fluid, lump-free mixture.
Cook for about 5 minutes.
Now add the casera cut into about 0.4-inch cubes, being careful to add a little at a time and waiting for the previous one to melt before adding more. Continue whisking over low heat.
Once you have a well-blended mixture, you can turn off the heat; the bechamel is ready.
Plate by putting 4 tablespoons of bechamel on the plate and 6/7 strangolapreti on top.