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Strangolapreti recipe from the Trentino – La Cucina Italiana – Italian Cuisine


  • 200 g stale bread without crust
  • 200 g leaf spinach
  • 150 g milk
  • 60 g onion
  • 40 g flour
  • 30 g butter
  • 2 pcs eggs
  • sage
  • salt
  • Grated Trentingrana

For the recipe of the strangolapreti at thirty, cut the bread into small cubes. Add the milk and the eggs, then cover with a cloth and let stand for 2 hours, stirring occasionally. Wash and blanch the spinach in plenty of salted water, cool them, chop them and sauté in a pan with the butter and chopped onion, then add them to the dough. Also add 80 g of grated Trentingrana and then the flour. Let it rest for another 1 hour. Form the strangolapreti like big oval dumplings and cook them in salted water for a few minutes, draining them anyway when they come to the surface. Arrange on plates, sprinkle them with Trentingrana and sprinkle with plenty of melted butter and sage previously fried in a pan.

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