Strangolapreti, literally translated, means Priest Choker or Priest Strangler. This particular version is either from the Trentino, Alto Adige or Friuli regions of Northern Italy where there is a lot of German influence to the cuisine. For all intensive purposes this is simply another form of "Gnocchi" utilizing day old bread or bread crumbs instead of Ricotta (Lombardia & Tuscany), Potato (Piemonte), Pumpkin (also Tuscany) or Pasta Dough (Emilia-Romagna, Campania and Lucania; also Sardinia)
I originally picked this recipe up from La Cucina Italiana a couple of years ago... I don't know if my bread is just never stale enough or not, but I have found that I ALWAYS seem to have to add at least 3/4 cup of flour to the recipe, in order for the dough to become workable and not just a sticky mess in the food processor. Next time I make these, I am going to simply puree the Swiss Chard by itself and and see it that makes a difference in the dough texture. But for now, this is the my altered version of the original recipe.
7 1/2 oz Stale White Bread
I originally picked this recipe up from La Cucina Italiana a couple of years ago... I don't know if my bread is just never stale enough or not, but I have found that I ALWAYS seem to have to add at least 3/4 cup of flour to the recipe, in order for the dough to become workable and not just a sticky mess in the food processor. Next time I make these, I am going to simply puree the Swiss Chard by itself and and see it that makes a difference in the dough texture. But for now, this is the my altered version of the original recipe.
Strangolapreti
7 1/2 oz Stale White Bread
3/4 cup Whole Milk
1 tsp Salt
1 pound Swiss Chard
1 large Egg
1 cup AP Flour
4 TB Unsalted Butter
5 large Sage Leaves; chopped
Cracked Black Pepper
4 oz Freshly grated Parmigiano-Reggiano or Grana Padano cheese
My bread must have been REALLY light, cause it took alot to make 7 1/2 oz - They had suggested 7 Slices...
Cut bread into cubes and place in a large bowl.
Add milk and cover mixture with plastic wrap;
Chill in refrigerator overnight.
1 tsp Salt
1 pound Swiss Chard
1 large Egg
1 cup AP Flour
4 TB Unsalted Butter
5 large Sage Leaves; chopped
Cracked Black Pepper
4 oz Freshly grated Parmigiano-Reggiano or Grana Padano cheese
My bread must have been REALLY light, cause it took alot to make 7 1/2 oz - They had suggested 7 Slices...
Cut bread into cubes and place in a large bowl.Add milk and cover mixture with plastic wrap;
weight with a plate or smaller bowl filled with water.
Chill in refrigerator overnight.
Bring a large pot of salted water to boil.
Rinse the chard, and remove the ribs; chop coarsely.
Add chard to the boiling water and cook for 1 minute; drain
and rinse with cold water to cool.
Once cooled enough to handle, squeeze water from chard.
In a food processor, puree bread and milk until slightly chunky, about 30 seconds.
Add chard, egg and 1 teaspoon salt; puree until a paste forms. (about 2 minutes)
Add 1/2 cup flour and pulse a couple of times.
Sprinkle 1/4 cup flour over your board and turn paste out, gently kneading until incorporated.
Add another 1/4 cup of flour a little at a time, stopping when you have achieved a smooth ball.
Divide into 4 pieces, rolling each piece into a 1/2 inch diameter rope.
Cut crosswise into 1 1/2 inch pieces.
Bring another large pot of salted water to a boil, or reheat the water from blanching the chard.
Add strangolapreti about 20 at a time; cook until strangolapreti float and are cooked through, about 3 minutes.
Using a slotted spoon, transfer strangolapreti to a warmed serving bowl.
Meanwhile, melt butter in a small saucepan over medium heat; add sage leaves, reduce heat to medium-low and cook until butter is fragrant and flavored with the sage, about 5 minutes.
Remove sage leaves, pour butter over strangolapreti, add Cracked Black pepper, 2 oz of the Parmigiano-Reggiano and more chopped Sage (if desired); tossing gently to combine.
Serve with remaining Parmigiano-Reggiano.
Mangia!!!
~~
Rinse the chard, and remove the ribs; chop coarsely.
Add chard to the boiling water and cook for 1 minute; drain
and rinse with cold water to cool.
Once cooled enough to handle, squeeze water from chard.In a food processor, puree bread and milk until slightly chunky, about 30 seconds.
Add chard, egg and 1 teaspoon salt; puree until a paste forms. (about 2 minutes)
Add 1/2 cup flour and pulse a couple of times.Sprinkle 1/4 cup flour over your board and turn paste out, gently kneading until incorporated.
Add another 1/4 cup of flour a little at a time, stopping when you have achieved a smooth ball.
Divide into 4 pieces, rolling each piece into a 1/2 inch diameter rope.Cut crosswise into 1 1/2 inch pieces.
Bring another large pot of salted water to a boil, or reheat the water from blanching the chard.Add strangolapreti about 20 at a time; cook until strangolapreti float and are cooked through, about 3 minutes.
Using a slotted spoon, transfer strangolapreti to a warmed serving bowl.
Meanwhile, melt butter in a small saucepan over medium heat; add sage leaves, reduce heat to medium-low and cook until butter is fragrant and flavored with the sage, about 5 minutes.
Remove sage leaves, pour butter over strangolapreti, add Cracked Black pepper, 2 oz of the Parmigiano-Reggiano and more chopped Sage (if desired); tossing gently to combine.
Serve with remaining Parmigiano-Reggiano.Mangia!!!
~~
Yay! A recipe that uses Swiss Chard! My husband grows a ton of it in the back yard every year, but I never know what to do with it.
ReplyDeleteThanks for the new ideas, and your gorgeous blog :)
What an odd name. Do you happen to know why they are called that? They look tasty though, I really need to make some homemade pasta.
ReplyDeleteLookin' Good! That's a dish this Italian girl never heard of! You never cease to impress me!!!!
ReplyDeleteThanks for the invite Alisa
ReplyDeleteEricka - I am glad you liked it. Sounds like your set for Swiss Chard.
Bob - There is a legend that a Priest actually strangled to death on them.
Michele - Thank you :)