A dish for when you have stale, leftover bread.
It works better with rustic bread.
300-350 g stale bread
Frozen or fresh spinach
Bit of milk.
1 egg
4 tablespoons flour
Salt, pepper, butter and sage.
My mom used a food mill (passaverdure), but in a bit lazy and used a food processor instead. Try to pulse so it doesn't become a gluey mess.
The recipe is a bit hazy on quantities because there are too many variables – how dry is the bread, how wet the spinach.
Mix everything together and remove the mix from the processor. If it's very sticky, add a bit of flour. If it helps, the objective is to get a dough similar to that for potato gnocchi.
Roll and cut like potato gnocchi, cook in salted boiling water and drain when they come afloat.
Serve with brown butter and sage, with grated parmesan. (I added some diced pancetta)
The name strangolapreti indicates strangling a priest, because if a priest visits your home, you serve the best food – – so the pun is that they would choke on such peasant food.
by Meancvar