Strangolapretti is a lot like gnudi in the sense that it is mainly based around fresh ricotta cheesed. One difference is that gnudi typically uses semolina flour as a binder. Strangolapretti uses mainly bread crumbs and a little flour along with an egg. This dish was completely inspired by a meal I had at one of the best Italian chef’s in the country from Felix Restaurant in Venice. This dish was perfectly cooked, seasoned, and executed. I have eaten there 3 times this year and every time never disappoints. If you are ever in the area I would highly recommend this restaurant to anyone who loves Italian food! It is just like eating in Italy if not better. Here is the recipe I hope you enjoy it!

Strangolapreti dumplings
1 lb of ricotta fresh drained
2 lb baby spinach blanched and ring out of all water
4-5 oz pecorino Romano
2 eggs
3/4-1cup of four plus another 1/2cup
1 1/4 cup breadcrumbs (more breadcrumbs less flour )
1/4 tsp of chili flakes
1/2 tsp of nutmeg
Salt and pepper to taste

1 stick of butter and a handful of sage leaves and 1 lemon
For the Strangolapretti,

You can either do all in the food processor or in a bowl. First is to blanch the spinach for 1 minute in boiling salted water. Then shock in a ice bath. Allow to cool completely and then strain off. At this point you need to squeeze all the water out of the spinach as humanly possible. You can then chop it finely with a knife or place in a food processor. I chopped mine for this recipe and placed in a bowl with ricotta, bread crumbs, flour, pecorino, eggs, chili flakes, nutmeg, salt and pepper. Mix all really well. The mixture should hold together, and should be moist but not overly wet. You don’t want it too dry either because that would make the dumplings more dense. Take small ice cream scoop and scoop out little balls onto a sheet pan lined with parchment paper. This recipe should give you about 65 balls. You can do this ahead of time and keep them in the refrigerator wrapped up until you are ready to cook and serve the dumplings.

To finish,

Place a pot of salted water on the stove and bring to a boil. Place about half of the balls in the water and let them float to the top. Should take about 3 -4 minutes or so. Meanwhile in a large saute pan on high heat and add the butter. Let the butter melt and start to brown and then add the sage leaves and scoop out the strangolapretti out of the water and directly into the pan. Be careful not to burn your self with the water hitting the hot butter. Season everything with a little lemon juice, salt and pepper. Place four dumplings on the plate with a some butter and sage. Grate a little fresh parmesan over the top, serve and enjoy!

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