Strangolapreti are scrumptious Italian spinach and bread gnocchi (dumplings) conventional in Japanese Lombardy and Trentino-Alto Adige. Made with bread, spinach, eggs and cheese or flour, strangolapreti are normally served in a easy sage and butter sauce. So tasty and comforting, these dumplings are a brilliant manner to make use of up leftover stale bread and even cooked spinach.
Historical past and origins.
These Northern Italian spinach and bread gnocchi are mentioned to this point again to at the very least the 14th century. Also called ‘strozzapreti’, you will discover equally named gnocchi in Corsica and Naples. As well as, Italy additionally has a sort of flour and water pasta known as strozzapreti or strangolapreti, which is conventional in Central and Southern areas.
The names ‘strangolapreti’ and ‘strozzapreti’ each translate to priest chokers or stranglers. Since, each names are utilized in completely different components of Italy, evidently they have been impressed by a sure animosity in the direction of the clergy all through the nation, notably among the many peasant inhabitants.
Way back to the Center Ages, a lot of Italy’s rural inhabitants have been sharecroppers who, beneath a system often called Mezzadria, had to surrender half of their crops and produce to the landowners. Not solely, was a lot of the land owned by the Church, however the monks had a repute for taking greater than their justifiable share of the farm produce (crops, eggs, chickens, greens, cattle).
Many farming households have been giant and included grandparents, mother and father and youngsters. Having to reside off solely half the farm’s manufacturing was tough, and these folks struggled to manage. It’s in all probability from this that anti-clerical pasta names have been born!
Various kinds of strangolapreti gnocchi.
As I discussed above these spinach and bread gnocchi known as strangolapreti come from Japanese Lombardy and Trentino-Alto Adige. Though the 2 recipes are principally the identical, there’s a slight distinction within the components used.
I primarily based this recipe on one I discovered on a website known as BuonaLombardia. It is a portal printed by the Lombardy area with details about native wines, produce, and locations to go to, in addition to some conventional recipes.
Strangolapreti from Trentino- Alto Adige are barely completely different to those from Lombardy as a result of they usually embrace cooked onion, sautéed spinach and cheese within the gnocchi combination. Nonetheless, completely different variations do exist in each Trentino and Lombardy.
Components, suggestions and substitutions.
Bread: Historically, strangolapreti are comprised of stale nation bread that has been lower into small cubes and soaked in milk. Some folks use breadcrumbs (selfmade or retailer purchased). Though I haven’t made spinach gnocchi with breadcrumbs, I’ve one other recipe for bread gnocchi from Umbria that makes use of breadcrumbs. So, I feel they are often included on this recipe too.
Milk: I used natural entire milk, however decrease fats milk needs to be advantageous as an alternative.
Spinach: Italians normally use contemporary spinach or erbette for this recipe. The latter, often known as perpetual spinach or spinach beet, is a sort of chard that’s truly obtainable all yr spherical right here in Italy. It additionally tastes similar to spinach. I used erbette however you should use both, and even Swiss chard or beet greens (each with out the stems).
You can too use leftover cooked contemporary spinach or frozen spinach. The latter must be cooked first. It is essential to verify there may be as little liquid within the greens as doable when making the gnocchi combination.
Flour: This recipe requires Italian ‘00’ advantageous comfortable wheat flour. You can too use plain or all-purpose flour. It’s essential to keep away from including an excessive amount of flour because the strangolapreti might turn out to be heavy.
Nutmeg: Italians use quite a lot of nutmeg, in each candy and savory recipes. This spice provides a stunning barely candy, nutty taste. Freshly grated is greatest.
Eggs: I used 1 giant natural egg, yolk solely. Use 2 in case your eggs are small.
Step-by-step directions.
First, lower the stale bread into small cubes, place it in a bowl with the milk. Combine effectively and depart to soak for at the very least an hour.
Subsequent, place a big frying pan or pan over a excessive warmth and add the washed spinach or erbette with only a sprinkle of water. Cowl with a lid for a few minutes while it wilts. Use a picket spoon or tongs to stir the greens till all of the leaves are wilted.
Then, switch the greens to a sieve to empty and funky. Use your arms to squeeze out as a lot liquid as doable after which chop finely.
Prepare dinner’s tip: I usually squeeze the spinach in a tea towel to take away the liquid.
Squeeze the bread to take away any entry milk (it is going to have in all probability absorbed most of it) and put the bread in a bowl with the spinach, egg yolk, nutmeg, and blend effectively. Use an immersion blender to create a tough purée.
Add the flour little by little and proceed mixing till the combination begins to dry up and varieties a dough. The combination needs to be sticky however simple to form with moist arms. Lastly add salt, pepper and nutmeg.
Take a small tablespoon of the gnocchi dough and form it right into a ball or cylinder. Place the prepared strangolapreti on a tray lined with oven paper and dusted with flour. Repeat with the remainder of the combination.
Extra suggestions for fulfillment!
Cooks tip: The much less flour you employ, the lighter and airier the dumplings might be. The combination needs to be simply stiff sufficient to roll into the dumpling shapes utilizing oiled or moist arms. Relatively than use quite a lot of flour, you may as well add some breadcrumbs as an alternative.
Cooks tip: The dumpling combination is sticky so moist arms actually make it simple to form them. You’ll want to wash your arms and moist them once more a few occasions whereas shaping them. Alternatively, some olive or different vegetable oil in your arms can forestall the combination sticking to you.
Cooks tip: To make sure the quantity of flour is right, it’s a good suggestion to cook dinner a tester gnocchi earlier than making all of them. Put one prepared dumpling into salted boiling water. It ought to rise to the highest after a minute or two. If it falls aside, then it’s essential add a little bit extra flour.
Prepare dinner and serve.
Put a pot of water onto boil for the strangolapreti, add salt as soon as it begins to boil and produce to a boil once more. While you’re ready for the water to boil, add the butter to a big frying pan over a medium warmth. As soon as the butter melts, add the sage leaves and proceed to cook dinner till the sage begins to crisp and the butter turns a little bit brown.
Prepare dinner the bread and spinach gnocchi within the salted boiling water in batches so that you don’t overcrowd the pan. They’re cooked as soon as they rise to the floor. Use a slotted spoon to switch the prepared gnocchi to the pan with the butter. Combine gently to coat the dumplings within the butter after which serve heat, with grated Grana Padano if desired.
What to do with leftovers.
You’ll be able to maintain leftover stangolapreti sealed within the fridge for as much as 3 days. To reheat both use a microwave, sauté in a pan with extra butter or bake in a very popular oven with some butter and cheese for simply 5-10 minutes.
This recipe is vegetarian aside from the usage of Grana Padano when serving. Use a vegetarian cheese as an alternative as Italian Grana and Parmigiano are made with animal rennet.
You’ll be able to put together the strangolapreti combination and maintain it sealed within the fridge for 1-2 days. If you wish to make the dumplings upfront, solely at some point forward is best. Additionally, place them on a effectively floured floor so that they don’t persist with the plate or tray. Italian semolina flour is greatest for this.
Sure, frozen spinach can be utilized as an alternative of contemporary. You’ll need to cook dinner it first after which take away as a lot liquid as doable. You can too use leftover cooked spinach.
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Let me know what you assume.
It is a basic and historical dish from the Italian mountains and a wondeful recipe to deliver a style of Italy to your desk. When you do attempt strangolapreti gnocchi, please let me know what you assume! Write a remark right here on the weblog or submit a touch upon the Pasta Challenge Fb web page.
Buon Appetito and all the very best from Verona, Italy.
Strangolapreti spinach and bread gnocchi (dumplings)
Strangolapreti are scrumptious spinach and bread gnocchi (dumplings) conventional in Japanese Lombardy and Trentino-Alto Adige. Made with bread, spinach, eggs and flour,strangolapreti are normally served in a easy sage and browned butter sauce.
Components
- 17.5 ounces contemporary spinach or erbette
- 10.5 ounces stale nation bread lower into small cubes
- 7 Fluid ounces contemporary milk
- 3 ounces flour plus extra for dusting
- 1 pinch nutmeg freshly grated
- 1 egg yolk giant or 2 small
- salt to cook dinner gnocchi and to style
- pepper to style
For the dressing
- 2.5 ounces butter
- 6-8 sage leaves
- 2 ounces Grana Padano or Parmigiano Reggiano or vegetarian parmesan
Directions
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Minimize the stale bread into small cubes, place it in a bowl with the milk. Combine effectively and depart to soak for at the very least an hour.
-
Place a big frying pan over a excessive warmth and add the washed spinach or erbette with only a sprinkle of water. Cowl with a lid for a few minutes while it wilts. Use a picket spoon or tongs to stir the greens till all of the leaves are wilted. Switch to a sieve to empty and funky. Use your arms to squeeze out as a lot liquid as doable after which chop finely.
-
Squeeze the bread to take away any entry milk (it is going to have in all probability absorbed most of it) and put the bread in a bowl with the spinach and egg yolk. Combine collectively effectively and use an immersion blender to make a tough puréè.
-
Add the flour little by little and proceed mixing till the combination begins to dry up and varieties a comfortable dough. The combination needs to be fairly sticky however simple to form with moist arms.
-
Take a small tablespoon of the gnocchi dough and form it right into a ball or cylinder. Place the prepared strangolapreti on a tray lined with oven paper which you’ve gotten dusted with flour. Repeat with the remainder of the combination.
Prepare dinner and serve
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Put a pot of water onto boil for the strangolapreti add salt as soon as it begins to boil and produce to a boil once more. While you’re ready for the water to boil, add the butter to a big frying pan over a medium warmth. As soon as the butter melts, add the sage leaves and proceed to cook dinner till the sage begins to crisp and the butter turns a little bit brown.
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Prepare dinner the gnocchi within the salted boiling water in batches so that you don’t overcrowd the pan. They’re cooked as soon as they rise to the floor. Use a slotted spoon to switch the prepared gnocchi to the pan with the butter. Combine gently to coat the dumplings within the butter after which serve heat, with grated Grana Padano if desired.
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Notes
Cooks tip: The gnocchi combination is sticky so moist arms actually make it simple to form them. You’ll want to wash your arms and moist them once more a few occasions whereas shaping them. Alternatively, some olive or different vegetable oil in your arms can forestall the combination sticking to you.
Cooks tip: To make sure the quantity of flour is right, it’s a good suggestion to cook dinner one gnocchi earlier than making all of them. Put one prepared dumpling into salted boiling water. It ought to rise to the highest after a minute or two. If it falls aside, then it’s essential add a little bit extra flour.
This recipe is vegetarian aside from the usage of Grana Padano when serving. Use a vegetarian cheese as an alternative as Italian Grana and Parmigiano are made with animal rennet.
Frozen spinach can be utilized as an alternative of contemporary. You’ll need to cook dinner it first after which take away as a lot liquid as doable. You can too use leftover cooked spinach.
Diet
Energy: 539kcalCarbohydrates: 59gProtein: 21gFats: 25gSaturated Fats: 14gPolyunsaturated Fats: 2gMonounsaturated Fats: 6gTrans Fats: 1gLdl cholesterol: 103mgSodium: 813mgPotassium: 921mgFiber: 6gSugar: 8gVitamin A: 12334IUVitamin C: 35mgCalcium: 461mgIron: 7mg
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