Strangolapreti

First published: 18/I/06

Ingredients:

• 1kg Bread;

• 500 g Spinach leaves;

• 2 Eggs;

• 100 g Parmisan cheese;

• 100 g Butter;

• 1/2 lt. Milk;

• extra-virgin Olive oil;

• Nutmeg;

• Sage;

• Onion;

• Salt & Pepper

Preparation:

Bread is cut into dice and left in milk at room temperature for some 3 hours. Spinach leaves are to be softened (steamed or boiled), then flavoured in a pan with butter, nutmeg, salt and pepper, and in the end chopped and added to the bread. Finely chopped onion is to be gently cooked in a pan with e.v. olive oil and then added to the preparation together with grated parmisan cheese, eggs and salt. Grated bread can be added too if the mixture results to be too liquid. Once well stirred, little balls can be shaped out of the preparation. These cook in salted boiling water until they come up to the surface. They are meant to be served hot with sage-flavoured butter and parmisan cheese.

For further info and your advice please e-mail me at:

coquinaria@domusalessandra.com 

Back