Strangolapreti (Spinach and Bread Dumplings)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spinach and bread dumplings from northern Italy are bound with egg, cheese, and milk, then served in a sage-brown butter sauce. They're comforting, savory, and best eaten warm.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 17.5 oz (500g) spinach
- 8.8 oz (250g) stale white crusty bread ((makes about 4 cups of breadcrumbs))
- ¾ cup (200ml) whole milk
- 2 large eggs
- 1 scant cup (60g) Grana Padano cheese ((can also use Parmigiano Reggiano))
- 2 tablespoons all-purpose flour
- 1 pinch nutmeg
- 6 tablespoons (75g) unsalted butter
- 8-10 sage leaves
- Salt and pepper
- Semola (fine semolina) (, for dusting)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 10m
- Sodium
- 786mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 877mg
- Calcium
- 797mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 786MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.