129 · Trentino-Alto Adige/Südtirol · Pasta
Spinach and Stale-Bread Dumplings with Sage Butter
Strangolapreti trentiniTrentino- Ask for
- Strangolapreti trentini
- From
- Trentino
- When
- Found through much of the year; especially comforting in spring and cooler months when greens and mountain dairy define the plate.
Story & traditions
The essential guide
Four image-led notes · the things worth knowing
Strangolapreti trentini are soft green dumplings of stale bread and spinach, finished with sage butter and Trentingrana or a local cheese sauce.
Their teasing clerical name accompanies a frugal Trentino recipe that turns yesterday's bread and cooked greens into a light, distinctive primo rather than a potato gnocco.
Herbal spinach, milk-soft bread and nutty Trentingrana, with browned butter and sage adding richness without hiding the greens.
Soak stale bread in milk, combine it with squeezed spinach, egg, onion and grated cheese, shape the mixture, poach until it rises and dress with sage butter and more cheese.
Confirm the kitchen means the Trentino bread-and-spinach dumpling. Look for a tender but coherent centre and a restrained sauce rather than dense potato gnocchi or spätzle.
Found through much of the year; especially comforting in spring and cooler months when greens and mountain dairy define the plate. Order as a primo with a crisp Trentino white or light local red; butter, sage and cheese already provide the richness.
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Order as a primo with a crisp Trentino white or light local red; butter, sage and cheese already provide the richness.
Preparation reference: Soak stale bread in milk, combine it with squeezed spinach, egg, onion and grated cheese, shape the mixture, poach until it rises and dress with sage butter and more cheese.