Strangolapreti alla Trentina

Recipe adapted from Jonathon Saywer, Trentina, Cleveland, OH
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Strangolapreti alla Trentina

Recipe adapted from Jonathan Saywer, Trentina, Cleveland, OH

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes


4 cups fresh spinach, stemmed and washed

4 cups coarsely grated  day-old bread

1 cup plus 2 tablespoons grated Parmigiano-Reggiano

½ cup whole milk ricotta or mascarpone cheese

¼ cup extra-virgin olive oil

1 large egg, lightly beaten

1 teaspoon salt

All-purpose flour, for dusting

½ cup Robiola La Tur or Taleggio cheese

3 tablespoons butter

12 fresh sage leaves

3 teaspoons balsamic vinegar


1. Prepare an ice bath. Bring a medium pot of salted water to a boil and add the spinach. Boil until wilted, about 4 minutes, drain and transfer to ice bath. Once cooled, place spinach in a cheesecloth and squeeze until completely dry. Transfer spinach to a clean workspace and finely chop.

2. Bring a large pot of salted water to a boil. In a large mixing bowl, combine the spinach, grated bread, 1 cup of the Parmigiano-Reggiano, ricotta or mascarpone, 1 tablespoon of the olive oil, egg and salt. Mix until everything is incorporated.

3. Place two tablespoons of the dough in the palm of your hand and flatten into a ¼-inch-thick disk. Place 2 teaspoons of the Robiola or Taleggio cheese in the center of the disc. Bring the edges of the dough over to encase the cheese. Roll into a ball between the palms of your hands. Dust with flour and set on a rimmed parchment-lined baking sheet. Repeat with remaining dough; you should have 12 dumplings.

4. Add the dumplings to the boiling water and cook until they begin to float, about 7 minutes. While the dumplings are cooking, heat the remaining olive oil in a large, deep skillet over medium high heat. Using a slotted spoon, transfer the dumplings to the skillet. Reserve ⅓ cup of pasta water. 

5. Fry the dumplings, rotating them with a wooden spoon so that all sides brown evenly, until deep golden brown, about 6 minutes. Add the butter and sage to the pan and continue cooking for 2 minutes more, basting the dumplings with the butter.

6. Divide the dumplings and sage leaves among four plates. Add the vinegar and ⅓ cup of the reserved pasta water to the pan and boil until reduced by half. Spoon sauce over dumplings and garnish with remaining Parmigiano-Reggiano. 

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