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Strangolapreti with Breadcrumbs

Strangolapreti are winter food perfected. These bright green dumplings are hearty, filling & need nothing more than a drizzle of butter and grated cheese.
Servings 4
Calories 262kcal
Author From Pasta by Hand by Jenn Louis

Ingredients

  • 1/2 cup dried breadcrumbs
  • 10 oz fresh spinach stemmed
  • 1 large egg
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Freshly grated nutmeg
  • 1/3 cup finely grated aged pecorino cheese
  • 1/3 cup all-purpose flour plus more for dusting
  • 4 Tbsp unsalted butter melted
  • Finely grated parmigiano-reggiano cheese

Instructions

  • In the bowl of a food processor, process the breadcrumbs until finely ground and set aside.
  • Prepare and ice bath by filling a large bowl with ice and cold water. Bring a large pot filled generously salted with water to a boil over medium-high heat. Add the spinach and blanch until wilted, about 2 minutes. Remove immediately from the pot with tongs and transfer to the ice bath. When cool, drain the spinach into a colander. Place the spinach in a kitchen towel and wring until mostly dry.
  • Finely chop the spinach and place in a medium bowl. Add the egg, the salt and pepper, a few swipes of nutmeg, the pecorino cheese, and the breadcrumbs and mix with your hands until just combined. Add the flour and gently knead until combined.
  • Line a baking sheet with parchment paper and lightly dust with flour. Put about 70 g (1/2 cup) flour in a shallow bowl. Using two large spoons, scoop enough dough to make a dumpling a little smaller than a golf ball. With your hands, gently roll the dough into a compact ball and roll in the flour to coat. Put the strangolapreti on the prepared baking sheet and shape the remaining dumplings.
  • When all the strangolapreti are formed, shake the baking sheet to roll the pasta around in the flour to evenly coat. Refrigerate uncovered for at least an hour.
  • Bring a large pot of generously salted water to a simmer over medium, high heat. Add the strangolapreti and simmer until tender, 1 to 3 minutes. They will not float.
  • Remove immediately with a slotted spoon and divide among four bowls. Finish with melted butter and a grating of Parmigiano-Reggiano cheese.

Nutrition

Calories: 262kcal | Carbohydrates: 20g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 422mg | Potassium: 452mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7110IU | Vitamin C: 19.9mg | Calcium: 195mg | Iron: 3.4mg