Strangolapreti (spinach dumplings)

Strangolapreti (spinach dumplings)

Total: 1 hr 10 min. | Active: 40 min.
Nutritional value / person: 659 kcal
, Fat: 35 g
, Carbohydrate: 54 g
, Protein: 29 g


4 people


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:

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To soak the bread

250 g day-old half-white bread, without bark, in cubes
2 dl milk, lukewarm


1 tbsp butter
1 onion, finely chopped
2 garlic cloves, squeezed
250 g frozen leaf spinach, defrosted
¼ tsp nutmeg
½ tsp salt
a little pepper

Dumpling mixture

2 eggs
125 g ricotta
100 g Pecorino, coarsely grated
50 g white flour
50 g breadcrumbs
3 tbsp sage, finely chopped


salted water, boiling

To serve

50 g butter, cut into pieces
2 tbsp sage, finely chopped
50 g Pecorino, coarsely grated
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How it's done

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To soak the bread

Place the bread in a bowl, cover with milk and leave to soak for approx. 15 mins.


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.


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.

Good to know
Tip: Use fresh baby spinach instead of frozen spinach.


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