Trentino-Style Spinach Dumplings (Strangolapreti)

Strangolapreti alla Trentina – Traditional Trentino Spinach Dumplings Recipe

Category: First Course (Primi Piatti)
Serves: 4 people

Ingredients

Instructions

1. Prepare the Spinach: Start by cooking the spinach. You’ll need 650g of fresh spinach to yield 300g of cooked spinach. After washing it thoroughly, blanch the spinach in lightly salted boiling water for just a few minutes. If you are using pre-washed, bagged spinach, you can steam it instead. Once cooked, squeeze out all the excess water to ensure the spinach is dry.

2. Prepare the Bread: Next, remove the crusts from the bread, which you can use for other purposes (check the recipe tips for ideas!). Cut the soft interior of the bread into small cubes, aiming for pieces about 1 cm in size.

3. Combine the Bread and Milk: Place the cubed bread into a large mixing bowl. Pour half of the milk over the bread cubes and gently mix to allow the bread to soak. Add the remaining milk and continue to stir until the bread is thoroughly soaked.

4. Add Eggs and Blend: Crack the eggs into the bowl with the soaked bread. Using an immersion blender (minipimer), blend the mixture until smooth. This will create a thick, creamy base for the dumplings.

5. Add the Spinach: Incorporate the cooked spinach into the bread mixture, mixing it well with a wooden spoon. You should end up with a smooth, green mixture.

6. Add the Flour and Seasonings: Gradually add the flour into the spinach-bread mixture, stirring constantly to avoid lumps. Season the mixture with salt, black pepper, and a pinch of nutmeg, adjusting according to your taste.

7. Final Mixing: After adding the flour, continue to mix with the spoon until the dough begins to come together. Then, knead the dough briefly with your hands to ensure it’s fully combined and has the right consistency—soft but firm enough to hold its shape. Let the dough rest for a few minutes.

8. Shape the Dumplings: To form the dumplings, lightly moisten two spoons and scoop out small portions of the dough, about half a spoonful each. Place each portion onto a well-floured kitchen towel to prevent sticking. As you form each dumpling, sprinkle a little flour on your hands to prevent sticking, shaping the dumplings into a slightly oval shape, similar to small canederli (dumplings). Alternatively, you can use the two spoons to shape the dumplings into quenelles (oval shapes), gently pressing them together.

9. Cook the Dumplings: Bring two pots of salted water to a gentle boil. This will ensure that the dumplings cook delicately and do not fall apart. Once the water is simmering, drop the dumplings in, a few at a time, so they don’t overcrowd the pot. Let them cook for about 8 minutes, or until they float to the surface. When this happens, allow them to cook for another 2-3 minutes before removing them with a slotted spoon.

10. Prepare the Butter Sauce: While the dumplings are cooking, heat a separate pan and melt the butter. Add the fresh sage leaves and allow them to infuse the butter, which will release a fragrant aroma and enhance the flavor.

11. Serve the Strangolapreti: Once the dumplings are cooked, transfer them to a plate. Pour the sage-infused butter over the top, and generously sprinkle with finely grated Trentingrana cheese (or Parmesan if you prefer). Serve the dumplings hot, with a little extra cheese on top for a truly decadent experience.

Tips:

• If you have leftover bread crusts, consider turning them into breadcrumbs or using them for other recipes like croutons.
• If you don’t have Trentingrana, any hard, nutty cheese like Parmesan or Pecorino can be used as a substitute.
• These dumplings are best enjoyed fresh, but you can refrigerate leftovers and gently reheat them in a butter sauce.

Enjoy your Strangolapreti alla Trentina as a comforting, rustic first course that embodies the flavors of Trentino!