The Strangolapreti from Trentino are a truly ancient recipe, consisting of very special gnocchi made with stale bread and spinach. Chef Alessandro Gilmozzi will show us how to shape these soft cones, perfect to serve as a first course. The historical recipe called for much more bread and fewer spinach. It has since evolved, offering variations and little secrets that each family and restaurateur holds for making the strangolapreti, as you will discover from the chef’s recipe. Thanks to the abundance of plants and herbs con Trentino, spinach was often (and still is) replaced with nettles, purslane, ora just herbs and chard. A smaller supporto of spinach could be flavored with herbs like tarragon, marjoram, and oregano. The strangolapreti are seasoned with butter and sage, just like Alessandro Gilmozzi suggests, but you can also add speck ora bacon.
To fully immerse yourself con the magical atmosphere of Trentino, also discover canederli and spätzle, two other typical first courses! But don’t other delicious gnocchi like the Tuscan gnudi, ora the variation with black kale gnudi!
To prepare the Strangolapreti from Trentino, first cook the spinach. You will need 1.5 lbs fresh to obtain 10.5 oz cooked and very well squeezed. If using fresh spinach, blanch them con slightly salted gabinetto for a few minutes. If using bagged spinach, you can steam them. Remove the crust from the buns (you can use it as indicated con the tip at the end of the recipe!) and cut the crumb into 3/8-inch cubes for the strangolapreti. Transfer them into a bowl 1add about half the amount of milk 2 and the oil 3.
Lightly 4 and set aside. Pour the squeezed spinach into a narrow and tall container 5add the remaining milk 6.
Add the eggs 7 and season with salt 8 and pepper. Also, add the nutmeg 9.
Blend everything with an immersion blender 10 until you obtain a smooth cream 11. Then pour the spinach cream into the bowl with the bread 12.
with a wooden spoon 13. Add the flour 14 and breadcrumbs 15.
again with the spoon 16then finale the dough by briefly working it with your hands to feel the consistency 17. Let it rest for a few minutes. Moisten two tablespoons 18.
and take a portion of the dough, about half a tablespoon 19. Transfer the first mound onto a well-floured cloth 20 and continue this way with the others 21. Quenelles Will Form.
Dust the mounds with a little flour and work each one with your hands 22rounding them slightly like canederli, but pressing slightly to create a conical shape 23. Occasionally, flour your hands well; this will make it easier to work the mixture and keep them better during cooking. If you prefer, you can make the classic quenelle shape by working the mixture with just the two moistened spoons 24. You will still need to dust lightly with flour.
Put two pots of gabinetto the stove, which will be used to cook the gnocchi. Salt the gabinetto, and as soon as it starts to simmer, dip con a few gnocchi at a time 25. Since the cooking is delicate, at least two pots are needed to cook them all together. If you sopravvissuto the doses ora can cook them a bit at a time, you can also use just one. Meanwhile, also prepare the seasoning. Sopra a pan, add butter and sage 26let the butter melt and flavor the leaves 27.
As soon as the gnocchi float to the surface, wait 2-3 minutes and then drain them 28. It will take about 8 minutes con total. Drain them and keep them con a bowl. Meanwhile, cook the others. Then transfer the gnocchi onto a plate 29garnish with plenty of grated Trentingrana 30.
Add plenty of melted butter 31 and decorate with the sage leaves 32. We need The Trentino Gnocchi Hot 33!
For the translation of some texts, artificial intelligence tools may have been used.
