Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak the bread
Spinach
Dumpling mixture
Strangolapreti
To serve
How it's done
To soak the bread
Place the bread in a bowl, cover with milk and leave to soak for approx. 15 mins.
Spinach
Heat the butter in a pan. Sauté the onion and garlic for approx. 5 mins. Add the spinach, cook briefly, season and allow to cool slightly.
Dumpling mixture
Add the eggs and spinach to the bread along with all the other ingredients up to and including the sage, mix, knead by hand to form a compact mass. Cover and leave to rest for approx. 15 mins. With wet hands, shape the mixture into approx. 24 balls.
Strangolapreti
Cook the dumplings in batches in simmering salted water for approx. 8 mins. until they float to the surface. Remove with a slotted spoon, drain.
To serve
Heat the butter in a frying pan until the butter foams and smells nutty, add the sage and strangolapreti, turn, plate up. Scatter the cheese on top.
| Tip: | Use fresh baby spinach instead of frozen spinach. |
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