Summary

Ingredients

• 500 g spinach leaves, (fresh)
• 2 shallot (s)
• 6 leaves sage
• 100 g parmesan or mountain cheese
• 250 g white bread, stale bread without crust
• 2 egg (s)
• 100 ml milk, warm
• 1 tablespoon butter
• some flour
• nutmeg
• salt and pepper

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Instructions

1. Dice the white bread and soak in lukewarm milk for at least 1 hour.
2. Clean the spinach and briefly blanch it in salted water, rinse, drain, squeeze out well and chop finely. Finely dice the shallots and sauté a little butter, add the spinach, sauté briefly, remove the pan from the heat. Squeeze out the bread and add to the spinach and shallot mixture with the eggs and some flour. Knead everything well and season well with salt, pepper and nutmeg. Cut off either small dumplings or dumplings (with the help of 2 teaspoons) and simmer gently in boiling salted water for about 5 minutes. (Cook one or two test cams beforehand. If they fall apart, add a little more flour, they are too firm to add a little more milk.
3. Keep the cams warm in a preheated bowl
4. Froth the remaining butter, add the sage leaves and fry. Pour this mixture over the strangolapreti, sprinkle with coarsely grated cheese. Finished!
5. The dumplings either taste good, as here, simply with butter and a spicy cheese, but also with a simple tomato sauce or as an accompaniment to ragouts, etc.
6. Another tip: Even if garlic goes well with spinach, it is rather annoying here because of the cheese. So don`t use garlic with this recipe even if it`s difficult.
7. The original recipe is called Strangolapreti. It originally comes from Trento, where these dumplings were the prelates` favorite food - that`s how the name Priestermord came about, they say.