Squeeze the spinach thoroughly and break up every firm piece of soaked bread. A test dumpling tells you whether the mixture needs a little of the reserved flour before the whole batch goes into the pot.
Make ahead You can soften the bread and cook the spinach ahead. Keep both refrigerated, then mix with the eggs and shape when you are ready to cook. Serve the finished dumplings straight from the butter.
Strangolapreti alla trentina
Prep 40 min · Cook 35 min · Rest 3 hr · Serves 6 · Difficulty Medium
Method
Warm the milk only until lukewarm, pour it over the bread cubes and mix well. Cover and let the bread soften for 3 hours in the refrigerator, turning it a few times. At the end, squeeze away any free liquid and break the bread apart until no hard pieces remain.Warm the milk only until lukewarm, pour it over the bread cubes and mix well. Cover and let the bread soften for 3 hours in the refrigerator, turning it a few times. At the end, squeeze away any free liquid and break the bread apart until no hard pieces remain.
Put the cleaned spinach in a wide pan with 500 ml water and a little salt. Cover and cook for about 4 minutes, until wilted. Drain, let cool enough to handle, then squeeze firmly in a clean cloth and chop finely.Put the cleaned spinach in a wide pan with 2 cups water and a little salt. Cover and cook for about 4 minutes, until wilted. Drain, let cool enough to handle, then squeeze firmly in a clean cloth and chop finely.
Soften the onion in the olive oil over a gentle heat for about 8 minutes, without browning. In a second pan, warm the spinach with 20 g butter for 2 minutes. Let both cool before mixing with the eggs.Soften the onion in the olive oil over a gentle heat for about 8 minutes, without browning. In a second pan, warm the spinach with ¾ oz butter for 2 minutes. Let both cool before mixing with the eggs.
Mix the softened bread, spinach, onion, eggs, 60 g grated Grana and 60 g flour. Add nutmeg, pepper and a little salt. Work with a wooden spoon until evenly combined: soft and moist, but cohesive enough to hold a rough mound.Mix the softened bread, spinach, onion, eggs, 2 oz grated Grana and 2 oz flour. Add nutmeg, pepper and a little salt. Work with a wooden spoon until evenly combined: soft and moist, but cohesive enough to hold a rough mound.
Bring the 3 liters of cooking water to a gentle boil and salt it. Drop in one small spoonful of mixture. Once it floats, cook for another minute, then cut it open: it should hold together and be hot and set inside. If it breaks apart, mix in the reserved flour a little at a time and test again.Bring the 12⅔ cups of cooking water to a gentle boil and salt it. Drop in one small spoonful of mixture. Once it floats, cook for another minute, then cut it open: it should hold together and be hot and set inside. If it breaks apart, mix in the reserved flour a little at a time and test again.
Transfer the mixture to the strong piping bag. Working close to the surface of the gently simmering water, press out short pieces about 3 cm long and cut them free with a small wet knife or scissors. Cook in four uncrowded batches. Lift them out with the slotted spoon about a minute after they float, checking that the centers are set.Transfer the mixture to the strong piping bag. Working close to the surface of the gently simmering water, press out short pieces about 1¼ in long and cut them free with a small wet knife or scissors. Cook in four uncrowded batches. Lift them out with the slotted spoon about a minute after they float, checking that the centers are set.
Meanwhile melt the remaining 60 g butter with the sage in the wide skillet, without letting it darken. Add each drained batch and coat gently by tilting the pan rather than stirring hard. Divide among warm bowls, finish with the remaining 20 g Grana and serve immediately.Meanwhile melt the remaining 2 oz butter with the sage in the wide skillet, without letting it darken. Add each drained batch and coat gently by tilting the pan rather than stirring hard. Divide among warm bowls, finish with the remaining ¾ oz Grana and serve immediately.
