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300 g of spinach, 2 stale bread rolls, milk as required, 2 eggs, 2 tbsps. of wheat flour, butter, a few sage leaves, grated grana cheese, salt.
Strangolapreti, which is also sometimes made using nettle shoots, Swiss chard or wild spinach, is undoubtedly one of the most characteristic dishes of the Trentino area, and perhaps one of the best known outside of the region. The first thing to do is take care of the spinach: clean and wash it carefully, then steam it or boil it in a small amount of water. Drain the spinach, squeeze out the excess water and press it through a sieve. In the meantime, crumble up the bread and bathe it with a little milk, then add the eggs and flour, along with a little salt and mix it all together. Add the spinach into mix and then prepare small gnocchi about the size of a walnut. Fill a fairly large pan with salt water, bring to the boil and cook the gnocchi - a few at a time so as to avoid them sticking together – until they float to the top. Drain them carefully and serve with grated grana cheese and melted butter flavoured with a few fragrant sage leaves.

Recommended wines:
White, preferably Pinot, served at a temperature of 8-10 °C.

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