Strangolapreti with Extra Virgin Olive Oil – Inserrata Organic

Ingredients for the Strangolapreti (bread dumplings)

  • 500 g Swiss chard
  • 60 g stale bread
  • 300 g milk
  • 50 g extra virgin olive oil – Inserrata Organic
  • 250 g flour
  • 60 g breadcrumb
  • 2 eggs
  • sage to taste

For the Pamigiano cheese sauce

  • 50 g 30-month aged Parmigiano Reggiano
  • 1 tbsp Swiss chard cooking water
  • 2 tbsp extra virgin olive oil – Inserrata Organic
  • 1 tbsp flour
Preparation Time40 mins
Cooking Time8 mins
Servings4 persons

Strangolapreti (priests’ strangler) is a traditional Italian type of dumpling (gnocchi) made with eggs, parmesan, stale bread, and vegetables (e.g. spinach) instead of potatoes; the recipe dates back to the Council of Trent of 1500. There are many legends on the origin of the dumplings’ name: strangolapreti hints at the gluttony of the prelates of that time, who, according to legend, ate so many strangolapreti that they risked suffocation.

We prepared our strangolapreti with Swiss chard and Inserrata Organic EVOO (read our review and watch our video recipe), which really enhances the taste of the dish with its green notes of flavour!

Directions for Strangolapreti

  1. Boil the Swiss chard in hot water until soft (8-10 minutes).
  2. Cut the stale bread into 1 cm cubes; add the extra virgin olive oil and 150 g of milk to soften it up.
  3. Drain the Swiss chard (squeeze it), but keep its cooking water aside – we will use it later to cook the strangolapreti.
  4. Mix the Swiss chard, eggs and 150 g of milk in a food processor until creamy.
  5. Add your Swiss chard cream to the bread; mix well.
  6. Add the breadcrumbs and flour to obtain a fairly strong dough.
  7. Knead the dough with your hands; remember: being rich in vegetables, the dough will be very sticky, so put generous flour on your hands for this step.
  8. Shape your strangolapreti with the help of two spoons – take about half a tablespoon of dough each and follow the instructions in our video recipe.
  9. Let your strangolapreti rest on a well-floured surface. Cover them with more flour.
  10. To give them their classic elongated shape, work them with your hands as shown in the video.
  11. Bring the Swiss chard cooking water to its boiling point again.
  12. Put the strangolapreti into the boiling water one by one; be careful not to overfill the pot.
  13. The strangolapreti will sink at first (~ 3 mins), but once they rise to the surface again, let them cook for about 5 minutes.
  14. Leave your strangolapreti to rest in a bowl; add generous extra virgin olive oil.
  15. Prepare the Parmesan sauce – mix the grated Parmesan cheese, extra virgin olive oil, cooking water and flour in a blender.
  16. Heat the sauce over low heat until it becomes of the desired consistency.
  17. Mix the sauce to the strangolapreti, and add sage and Inserrata Bio EVO oil to taste. Enjoy the meal!

Discover other extravirgin olive oils to pair with this recipe!