Saturday, October 28, 2017

Strangolapreti (Strozzapreti), with silverbeet, onion weed and sage flowers

I had lots and lots and lots of silverbeet and Swiss chard in the garden, I filled a big basket and though of a recipes to use them all, plus the omnipresent onion weed, plus flowering sage. Strangolapreti is a type of gnocchi made either with spinach or with silverbeet, plus bread crumbs or stale bread. 

First divide the leaves from the stalks and wash well (the stalks will be used in a different recipe)

Then cook the leaves with a little water and a pinch of salt, drain, add the raw onion weed (well washed) and blend.

Place into a bowl, add a couple of tbsp of grated Parmigiano, and some breadcrumbs, enough ti get a soft dough. If using stale bread grate it to breadcrumbs (if very dry), or soak it in milk and break it up, if not dry enough to grate. Add salt and pepper to taste, and if you like add one egg (it will keep the 'gnocchi' more 'together'. 

Shape into longish gnocchi, more or less the size of a cotton bobbin. 

Bring a pot of water to the boil, add salt and then turn the heat down to a gentle simmer. Add the strangolapreti one by one, and if you have big quantities cook just a plate at the time. They will loose some green bits during cooking, but not their shape (unless you did something wrong!) Pick them up when they rise to the surface and place them in a plate.

Drizzle with butter, melted in a pan with a few sage leaves, and sprinkle with fresh sage flowers (and onion weed flowers too, if you like). Add more Parmigiano and serve hot.

Photos and Recipes by Alessandra Zecchini ©

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