Strangolapreti is a traditional dish from the Trentino region in northern Italy. It is a type of dumpling made with stale bread, spinach, and cheese. The name “strangolapreti” translates to “priest stranglers,” which is believed to be a humorous reference to the dish’s filling nature.
This delicious dish can be found in various towns and communes in the province of Trento, such as Trento, Rovereto, and Riva del Garda. In Trento, you can find it at local restaurants and trattorias like Osteria Il Cappello and Ristorante Al Volt. In Rovereto, you can try it at Trattoria Vecchia Sorni or Ristorante Pizzeria Al Volt.
To make strangolapreti, you will need stale bread, spinach, garlic, Parmesan cheese, eggs, and nutmeg. The bread is soaked in water and then squeezed to remove excess moisture. It is then mixed with blanched spinach, garlic, Parmesan cheese, eggs, and a pinch of nutmeg. The mixture is shaped into small dumplings and boiled until they float to the surface. They are traditionally served with melted butter and grated Parmesan cheese.
Strangolapreti has received the prestigious PAT (Traditional Agri-Foodstuffs) recognition, which is awarded to traditional Italian food products that have a long history and are deeply rooted in the local culture. The specifications for strangolapreti include using stale bread, spinach, and cheese as the main ingredients, and the dumplings should be shaped into small, elongated forms.
Sources:
– “Strangolapreti: la ricetta originale” – Giallo Zafferano (www.giallozafferano.it)
– “Strangolapreti” – Trentino Marketing (www.visittrentino.info)