for 4 person

To soak the bread

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

Spinach

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

Strangolapreti

salted water, boiling

To serve

50 g	butter, cut into pieces
2 tbsp	sage, finely chopped
50 g	Pecorino, coarsely grated

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.

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