Strangolapreti

Ingredients for 3 servings:

• 500 g young leaf spinach
• 200 g breadcrumbs
• 100 g ricotta
• 180 g Parmesan
• 2 eggs
• 80 g butter, melted, or more if needed
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

Trentino spinach dumplings

Wash the fresh spinach, cut it into small strips and blanch it in boiling salted water for about 2 minutes. Drain the spinach and let it cool. Squeeze the spinach lightly with your hands to prevent it from becoming too wet. Pass the ricotta through a sieve and combine it in a bowl with the spinach, 150g freshly grated Parmesan cheese, and the eggs. Season the mixture with salt and pepper. Finally, gradually stir in the breadcrumbs and mix everything by hand until you have a smooth, soft mixture. Form the mixture into small dumplings, either using two spoons or by hand, and place them on a lightly floured surface. Meanwhile, bring the salted cooking water to a boil. As soon as the water boils, add the strangolapreti one at a time. They are ready when they rise to the top of the pan. This takes about 3-5 minutes, depending on the size of the dumplings. Place the finished dumplings in a bowl, pour over the melted butter, and toss a few times. Then serve on warmed plates with the remaining Parmesan cheese. If that’s not enough, you can of course drizzle the Strangolapreti with a little more melted butter.