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Strangolapreti in Trentino – Italian bread and spinach dumplings
by GIC Kitchen

Ingredients

Fruit & Vegetables

  • 500g of spinach

Bakery

  • 200g of stale bread, blitzed into breadcrumbs

Dairy

  • 180ml of whole milk
  • 50g of butter

Store Cupboard

  • 2 large eggs
  • 80g of plain flour, plus extra for dusting
  • salt
  • pepper
  • semolina flour, for dusting

Cheese

  • 50g of Grana Padano, grated
  • Grana Padano, grated

Spices & Dried Herbs

  • 1 pinch of nutmeg, freshly grated
  • 1 handful of sage leaves

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