Strangolapreti are scrumptious Italian spinach and bread gnocchi (dumplings) conventional in Jap Lombardy and Trentino-Alto Adige. Made with bread, spinach, eggs and cheese or flour, strangolapreti are often served in a easy sage and butter sauce. So tasty and comforting, these dumplings are a brilliant means to make use of up leftover stale bread.
Historical past and origins.
These Northern Italian spinach and bread gnocchi are stated so far again to not less than the 14th century. Also called ‘strozzapreti’, yow 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 elements of Italy, evidently they have been impressed by a sure animosity in direction of the clergy all through the nation, significantly 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 known as 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 fair proportion of the farm produce (crops, eggs, chickens, greens, cattle).
Many farming households have been giant and included grandparents, dad and mom and kids. Having to stay off solely half the farm’s manufacturing was tough, and these folks struggled to manage. It’s most likely from this that anti-clerical pasta names have been born!
Several types of strangolapreti gnocchi.
As I discussed above these spinach and bread gnocchi known as strangolapreti come from Jap Lombardy and Trentino-Alto Adige. Though the 2 recipes are principally the identical, there’s a slight distinction within the elements used.
I based mostly this recipe on one I discovered on a website known as BuonaLombardia. This can be 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 embody 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 produced from stale nation bread that has been minimize into small cubes and soaked in milk. Some folks use breadcrumbs (do-it-yourself 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 believe they are often included on this recipe too.
Milk: I used natural complete milk, however decrease fats milk must be nice as an alternative.
Spinach: Italians often use contemporary spinach or erbette for this recipe. The latter, also referred to as perpetual spinach or spinach beet, is a sort of chard that’s truly accessible all 12 months spherical right here in Italy. It additionally tastes similar to spinach. I used erbette however you should utilize both, and even Swiss chard or beet greens (each with out the stems).
Flour: This recipe requires Italian ‘00’ nice delicate wheat flour. You can even use plain or all-purpose flour. It’s necessary to keep away from including an excessive amount of flour because the strangolapreti might develop into heavy.
Nutmeg: Italians use lots 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, minimize the stale bread into small cubes, place it in a bowl with the milk. Combine nicely and depart to soak for not less than 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 wood 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 palms 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’s going to have most likely absorbed most of it) and put the bread in a bowl with the spinach, egg yolk, nutmeg, and blend nicely. 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 must be sticky however straightforward to form with moist palms. 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 achievement!
Cooks tip: The much less flour you employ, the lighter and airier the dumplings will probably be. The combination must be simply stiff sufficient to roll into the dumpling shapes utilizing oiled or moist palms. Somewhat than use lots of flour, it’s also possible to add some breadcrumbs as an alternative.
Cooks tip: The dumpling combination is sticky so moist palms actually make it straightforward to form them. You’ll want to wash your palms and moist them once more a few instances whereas shaping them. Alternatively, some olive or different vegetable oil in your palms can forestall the combination sticking to you.
Cooks tip: To make certain the quantity of flour is appropriate, 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 to add slightly 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 convey 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 slightly 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 may hold 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 extremely popular oven with some butter and cheese for simply 5-10 minutes.
This recipe is vegetarian apart 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 may put together the strangolapreti combination and hold it sealed within the fridge for 1-2 days. If you wish to make the dumplings prematurely, solely at some point forward is healthier. Additionally, place them on a nicely floured floor in order that they don’t stick with the plate or tray. Italian semolina flour is greatest for this.
Pin for later.
Let me know what you assume.
This can be a traditional and historical dish from the Italian mountains and a wondeful recipe to deliver a style of Italy to your desk. In case you do attempt strangolapreti gnocchi, please let me know what you assume! Write a remark right here on the weblog or publish a touch upon the Pasta Challenge Fb web page.
Buon Appetito and all the perfect from Verona, Italy.
Strangolapreti spinach and bread gnocchi (dumplings)
Strangolapreti are scrumptious spinach and bread gnocchi (dumplings) conventional in Jap Lombardy and Trentino-Alto Adige. Made with bread, spinach, eggs and flour,strangolapreti are often served in a easy sage and browned butter sauce.
Components
- 17.5 ounces contemporary spinach or erbette
- 10.5 ounces stale nation bread minimize 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
-
Lower the stale bread into small cubes, place it in a bowl with the milk. Combine nicely and depart to soak for not less than 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 wood spoon or tongs to stir the greens till all of the leaves are wilted. Switch to a sieve to empty and funky. Use your palms to squeeze out as a lot liquid as doable after which chop finely.
-
Squeeze the bread to take away any entry milk (it’s going to have most likely absorbed most of it) and put the bread in a bowl with the spinach and egg yolk. Combine collectively nicely 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 delicate dough. The combination must be fairly sticky however straightforward to form with moist palms.
-
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 could have dusted with flour. Repeat with the remainder of the combination.
Prepare dinner and serve
-
Put a pot of water onto boil for the strangolapreti add salt as soon as it begins to boil and convey 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 slightly brown.
-
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.
Stop your display from going darkish
Notes
Cooks tip: The gnocchi combination is sticky so moist palms actually make it straightforward to form them. You’ll want to wash your palms and moist them once more a few instances whereas shaping them. Alternatively, some olive or different vegetable oil in your palms can forestall the combination sticking to you.
Cooks tip: To make certain the quantity of flour is appropriate, 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 to add slightly extra flour.
This recipe is vegetarian apart 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.
Vitamin
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
Different gnocchi recipes price attempting.
8 several types of Italian gnocchi.
Reader Interactions
