Don’t Throw Away Stale Bread! Make This Italian Spinach Dumplings Recipe | Strangolapreti

Don’t Throw Away Stale Bread! Make This Italian Strangolapreti Recipe

Stale bread? No problem! In Italy, we turn it into dishes like strangolapreti, tender spinach dumplings with butter and sage. This is just one of many ways to give old bread new life

Ingredients
300 g fresh spinach (10.6 oz)
80 g stale bread, torn into pieces (2 ½ cups)
1 onion, chopped
170 ml milk (¾ cup)
1 egg
30 g Parmigiano Reggiano (3 tbsp)
110 g flour (¾ cup + 1 tbsp)
Nutmeg, black pepper, and salt to taste

For the butter sauce
40 g butter (3 tbsp)
30 g Parmigiano Reggiano (3 tbsp)
A few sage leaves

Instructions:
1. Cut the stale bread into pieces and soak it in hot milk until softened.
2. Finely chop the onion and sauté it in a tbsp of butter until soft and golden. Add the spinach, season lightly with salt, and cook until wilted. Drain well, squeezing all the excess water.
3. Combine the cooked, well-drained spinach with the egg and blend with a hand immersion blender until smooth.
4. Add the spinach mixture to the soaked bread. Mix in the Parmigiano, a pinch of nutmeg, pepper, and salt. Stir in the flour until the mixture holds together but remains soft.
5. Lightly wet your hands and shape the mixture into small oval dumplings.
6. Bring a large pot of salted water to boil. Add the strangolapreti and cook until they rise to the surface about 3–4 minutes. Remove them with a slotted spoon.
7. In a pan, melt the butter with the sage leaves until fragrant.
8. Toss the cooked strangolapreti gently in the butter sauce, sprinkle with Parmigiano, and serve immediately.
Buon appetito!

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