It is an ancient tradition, that of strangolapreti alla trentina, which dates back to the time of the Council of Trent. Centuries later, the strangolapreti are still in vogue on the tables of the region: an icon of taste, created once with what available in the kitchen, which has now become a prime delicacy. Tasty dumplings of bread and spinach that you can prepare in advance and store in the refrigerator, ideal during the summer to always have a ready dish - to cook, of course - and delicious. If desired, the strangolapreti can also be frozen in ready-to-use bags. And once they are put to cook, green light to the inviting fragrance of the ingredients, which also recall the green clothes of the Trentino mountains.
We take the stale bread, cut it into small cubes and heat the milk over a low heat: once the cubes are prepared, let's soften them in lukewarm milk for a couple of hours in a bowl. In the meantime, boil the spinach in a little water and lightly salted, then squeeze it and let it sauté in the butter, taking care to flavor it with salt, pepper and nutmeg. In another saucepan, brown the onion previously minced in the oil. Once the spinach is ready, let's crumble them and add them to the "resting" cubes in the milk. It's time to pour the browned onion, eggs, grated Grana, salt, pepper and nutmeg into the bowl. We prepare the amalgam of the ingredients, we mix to create a compact compound, perhaps using a wooden spoon, like those used in Trentino. Where the mixture is too thick or too liquid, we regulate it adding to the pleasure of other grated bread or milk until we obtain the desired compactness. At this point let's boil the water and when we have brought it to a boil let's put the strangolapreti: mix it and let it cook until they get to the surface. Once drained, place them on a serving dish and add the Grana cheese abundantly in addition to a "watered" hot butter, previously melted in a saucepan over low heat, naturally flavored with sage leaves.
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