Strangolapreti: Trentino Spinach and Bread Dumplings

Strangolapreti are spinach and bread dumplings from Trentino-style mountain cooking, usually served with melted butter and cheese.

They should be tender and green, with enough bread to hold their shape but not so much that they become heavy.

Bread Gives Body, Spinach Gives Softness

Stale bread is soaked, squeezed and mixed with spinach, egg and cheese. The mixture needs a short rest before shaping.

Cook one test dumpling first. If it falls apart, add a little more breadcrumbs or flour.

Ingredients for Strangolapreti

• 250 g stale bread
• 250 g cooked spinach – well squeezed
• 2 eggs
• Milk
• Grated cheese
• Flour or breadcrumbs – as needed
• Butter
• Sage
• Salt and nutmeg

Shape Dumplings That Hold Together

1. Soak bread.
   Soak bread in milk, then squeeze lightly.
2. Mix.
   Combine bread with chopped spinach, eggs, cheese, salt and nutmeg.
3. Test.
   Cook a small test dumpling and adjust the mixture if needed.
4. Boil and dress.
   Cook dumplings gently and serve with sage butter.

Keep Dumplings Light

• Squeeze spinach.
  Too much water makes the dough loose.
• Avoid too much flour.
  It can make the dumplings dense.
• Use gentle water.
  A rolling boil may break them.

Serving Strangolapreti

Serve with melted butter, sage and grated cheese.

More Trentino-Alto Adige Recipes

Continue with Spinach Spatzle, Tyrolean Bread Dumplings.