Spinach & Cheese Breadcrumb Dumplings (Stranglopreti)

Spinach & Cheese Breadcrumb Dumplings (Stranglopreti)

Strangolapreti is the Italian name for breadcrumb dumplings with cheese and spinach, made with simple and low cost ingredients.

Literally meaning priest strangler, Stranglopreti got it’s name from a legend that a gluttonous priest ate too many at a time & suffered the consequences!  So take your time enjoying these delectable bites.

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Spinach & Cheese Breadcrumb Dumplings (Stranglopreti)
stranglopreti
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Course appetizers
Cuisine Italian
Keyword spinach
Cook Time 1 hour
Servings
servings
Ingredients
Course appetizers
Cuisine Italian
Keyword spinach
Cook Time 1 hour
Servings
servings
Ingredients
stranglopreti
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring a large pot of salted water to a boil. Add spinach and cook until just wilted, 1 to 2 minutes. Drain spinach, then plunge into a bowl of ice water. Drain spinach, squeezing out any water, and finely chop.
  2. In a large bowl, mix the spinach with the 1 teaspoon of salt, the bread crumbs, parmesan, ricotta, 1 tablespoon of olive oil, and the egg until evenly combined. Divide the dough into 14 balls. Working with 1 ball of dough at a time, flatten the ball in the palm of your hand. Add 2 teaspoons of brie and wrap the dough around the cheese. Dust each ball with flour and place on a parchment paper-lined baking sheet. Freeze dough for 45 minutes.
  3. Bring a large pot of water to a boil. Working in 2 batches, add the dumplings to the water and cook until they float, about 5 to 7 minutes. Using a slotted spoon, transfer dumplings to a plate. Save 1⁄3 cup of the water.
  4. Meanwhile, heat remaining 3 tablespoons oil in a 12-inch skillet over medium-high. Add dumplings and cook, turning as needed, until golden, about 6 minutes. Add the butter and sage and cook, basting the dumplings, 2 minutes longer. Transfer the dumplings to a serving platter and add the reserved water and the vinegar to the skillet. Bring it to a boil and reduce the sauce by half, about 8 minutes. Spoon the sauce over the dumplings and garnish with more parmesan.
Recipe Notes

Order more spinach here.

Recipe adapted from Saveur.

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