Strangolapreti
Spinach dumplings, another typical Trentino pasta dish.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Strangolapreti, meaning "priest stranglers," are a traditional dish from the Trentino-Alto Adige region of Northern Italy. The dish's origins are rooted in the region's history, reflecting influences from both Italian and Austro-Hungarian culinary traditions. The abundance of simple, readily available ingredients like spinach, bread, and cheese, contributed to its popularity amongst peasant communities. The name itself is a humorous and potentially satirical jab at the clergy, who were often known for their voracious appetites.
Strangolapreti are more than just a meal; they represent the resourcefulness and culinary ingenuity of the Trentino people. The dish symbolizes the region's peasant roots, its ability to transform simple ingredients into a satisfying and flavorful experience, and its tradition of playful irreverence.
Regional Identity
Strangolapreti are a strong symbol of Trentino's culinary identity. They are frequently found on restaurant menus in the region, and local families often have their own cherished recipes passed down through generations.
The Name's Significance
The humorous name, "priest stranglers," reflects a historical element of social commentary, suggesting a playful critique of the clergy's perceived gluttony. While the exact origin is debated, the name has become an inseparable part of the dish's identity and folklore.
Festive Occasions
While enjoyed year-round, Strangolapreti are often served during festive gatherings and family celebrations in Trentino. Their comforting and satisfying nature makes them a perfect dish for sharing and creating lasting memories.
Strangolapreti offer a delightful combination of earthy, savory, and subtly cheesy flavors. The spinach provides a fresh, vegetal base, while the bread adds a comforting texture. Cheese adds richness and saltiness.
The primary flavors come from the fresh spinach, which lends a slightly bitter and earthy note. Stale bread, soaked and incorporated into the dough, provides a comforting, soft texture and mild sweetness. Eggs bind the ingredients and enrich the flavor. Grana Padano or Parmesan cheese adds a salty, umami richness that complements the spinach beautifully. Often, garlic and nutmeg are added for subtle aromatic complexity. Brown butter and sage are common additions when serving, enhancing the nutty and herbaceous profile of the dish.
Bread Preparation
Use stale bread and soak it in milk or broth until completely softened. Squeeze out the excess liquid before adding it to the other ingredients to prevent the dumplings from becoming too wet and falling apart.
Spinach Moisture
Thoroughly squeeze the cooked spinach to remove as much moisture as possible. Excess water will result in soggy dumplings. Consider using frozen spinach (thawed and squeezed dry) for consistency.
Dough Consistency
The dough should be moist but not sticky. If it's too wet, add a little more breadcrumbs or flour. If it's too dry, add a touch more milk or broth. Let the dough rest for at least 30 minutes to allow the flavors to meld.
Cooking Time
Don't overcrowd the pot when cooking the dumplings. Cook them in batches to ensure even cooking. They are done when they float to the surface and are slightly firm to the touch.
Serving Suggestions
Serve Strangolapreti with melted butter and sage, grated cheese, or a light tomato sauce. Consider adding crispy pancetta or speck for extra flavor and texture.
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