“STRANGOLAPRETI” with melted butter – ANCIENT RECIPE FROM TRENTINO-SOUTH TYROL, ITALY

“STRANGOLAPRETI” WITH MELTED BUTTER
This traditional dish hails from Trentino, Italy, and boasts a rich history tied to its flavorful simplicity. “Strangolapreti” evolved from the ancient Tuscan-Emilian recipe for “Strozzapreti”, a type of large gnocchi. The dish’s name, which translates to “priest stranglers”, humorously nods to the insatiable appetite of priests who, legend says, enjoyed this dish so much that they risked choking on it. Adapted in Trentino during the Council of Trent (1545–1563), this recipe epitomizes resourcefulness, relying on common household leftovers to create something truly delightful.

Ingredients for 4 Servings
For the Strangolapreti:
• 11 oz parboiled, squeezed spinach (or double the weight if using fresh spinach)
• 1 cup milk
• 6 oz crumbled stale bread – take care to remove crust before
• 2 medium eggs
• 1.5 oz Pecorino cheese, grated
• 5 minced green onions (or a small yellow/white onion)
• Salt, to taste
• ½ tsp ground black pepper
• ½ tsp nutmeg
• 3 tbsp butter for sautéing spinach and onions
• All-purpose flour or breadcrumbs (as needed for texture)
To Serve:
• 4 tbsp melted butter
• Grated Trentin-Grana or Parmesan cheese, for garnish
• Hot broth (optional, for serving variation)

Instructions
1. Prepare the Spinach and Onion Mixture:
Finely mince the onions and sauté them in 3 tbsp of butter over low heat. Add the spinach and cook for an additional 2 minutes. Remove from heat and allow to cool.
2. Soak the Bread:
Warm the milk (avoid boiling) and pour it over the crumbled bread in a large mixing bowl. Let the bread soak and cool slightly.
3. Combine Ingredients:
Sprinkle the nutmeg and pepper over the soaked bread. In a separate bowl, whisk the eggs, then add them to the bread mixture along with the Pecorino cheese and the cooled spinach/onion mixture. Mix well until fully combined.
4. Adjust Texture:
Gradually incorporate flour or breadcrumbs as needed to achieve a smooth, kneadable consistency.
5. Form the Strangolapreti:
Lightly dust a board with flour to prevent sticking. Roll small portions of the mixture into gnocchi-like cylinders, approximately 3 inches long, and place them on the board to rest.
6. Cook the Strangolapreti:
Bring a large pot of salted water to a boil. Drop in the “strangolapreti” and cook until they float to the surface. Use a slotted spoon to carefully remove and drain them.
7. Serve:
o Classic Method: Place the strangolapreti on a serving dish, drizzle generously with hot melted butter, and sprinkle with grated Parmesan or Trentin-Grana cheese.
o Broth Variation: Serve in small bowls with hot broth poured over and a generous sprinkle of Parmesan for a heartwarming twist.

Enjoy this timeless dish
With its rich, rustic flavors and humble ingredients, Strangolapreti is a comforting reminder of Italian culinary heritage. Perfect for any occasion, this dish shines as a testament to the beauty of simplicity.
Bon appétit!