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Let’s try a particular recipe, that of the thirty-style strangolapreti


The strangolapreti are a cross between gnocchi and canereli prepared with stale bread and spinach and served with butter and sage.

The strangolapreti are a typical recipe of Trentino Alto Adige whose preparation is a cross between that of gnocchi and that of canederli. In fact, the former recall the shape, while the latter refer to the dough, consisting of stale bread and mountain herbs. They are the protagonists of the strangolapreti recipe, more often replaced with spinach to make the recipe feasible at any time of the year and in any place.

What is curious, however, is the origin of the name. In fact, it seems that the Trentino strozzapreti take their name from the greed with which the prelates used to swallow them during the Council of Trent, often ending up choking. It is difficult to establish how much truth there is in this story, better enjoy a dish!


How to prepare the strangolapreti recipe

  1. First, break up the bread with your hands and put it in a bowl.
  2. Wet it with milk and let it rest for a couple of hours, stirring occasionally.
  3. Meanwhile, cook the spinach , preferably fresh, in a pan without adding water or anything else. Simply cover them with the lid and let them dry for a couple of minutes then remove and let them dry.
  4. Separately, brown a finely chopped onion with the oil and a little butter taken from the total.
  5. Then add the squeezed spinach and leave to flavor for 10 minutes, stirring and adjusting with salt .
  6. Combine the squeezed bread , spinach , grated Parmesan cheese, eggs and spices , nutmeg and pepper in a bowl so that they are felt.
  7. Mix everything well then add the flour to dry the mixture.
  8. Form a dumpling and boil it in boiling salted water to check that it does not fall apart during cooking. If necessary, add a little flour and repeat the check.
  9. When you are sure that the consistency is the right one, form all the gnocchi and boil them until they come to the surface.
  10. Distribute them on plates and season with melted butter and sage and complete with a sprinkling of grated Parmesan cheese.

With a similar story but with a different shape are the strozzapreti . Try them both and let us know the one you liked the most!


The strangolapreti can be stored, once cooked, for a couple of days in the fridge , well covered or closed in an airtight container. We advise you to heat them in a pan, adding a knob of butter, and lightly toast them.


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