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  • You are in: Home » Recipes » STRANGOLAPRETI - Pasta - Speciality from Sardinia

STRANGOLAPRETI - Pasta - Speciality from Sardinia

STRANGOLAPRETI  - Pasta - Speciality from Sardinia

For 4-6 servings:

  • 300 g spinach
  • 2 stale bread rolls
  • milk
  • 2 eggs
  • 2 dessertspoons white flour
  • a few sage leaves
  • grated Parmesan cheese
  • butter
  • salt

Strangolapreti is a typical Alto Adige dish, and can also be prepared with nettles, spinach beet or wild spinach. Trim the spinach carefully , wash, and steam or cook in a small amount of boling water, then drain, squeeze and chop finely. In the meantime crumble the bread into a bowl, moistening it with a little milk, then add the eggs, the flour and a pinch of salt and mix well. Finally add the spinach and form the mixture into gnocchi of about the size of a large walnut. Bring a large saucepan of salted water to the boil and cook the gnocchi until they come to the surface. It’s best to cook the gnocchi a few at a time, to avoid the risk of them sticking to gether. Drain carefully, then pour over the melted butter flavoured with a few sage leaves and the grated cheese.

 
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