Strangolapreti - Priest Stranglers |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe comes from the Summer 2008 issue of La Cucina Italiana, and is from the region of Lago di Garda, in Italy. I would use this in place of a pasta or rice dish. Ingredients:
7 slices stale white bread |
3/4 cup whole milk or milk substitute |
salt |
1 pound swiss chard, center ribs discarded and leaves coarsely chopped |
1 large egg |
4 tablespoons unsalted butter |
5 large sage leaves |
1/4 cup freshly grated parmigiano-reggiano or grana padano cheese |
Directions:
1. Cut bread into cubes and place in a large bowl.
2. Add milk and cover mixture with plastic wrap; weight with a plate or smaller bowl filled with water.
3. Chill in refrigerator overnight.
4. Bring a large pot of salted water to a boil.
5. Add chard and cook for 1 minute; drain and rinse with cold water to cool.
6. With your hands, squeeze the water from the chard.
7. In a food processor, puree the bread and milk until slightly chunky, about 30 seconds.
8. Add chard, egg and 1/4 teaspoon salt; puree until the dough forms a ball, about 2 minutes.
9. Transfer dough to a cutting board and divide into 4 pieces.
10. Roll each into a 1/2-inch diameter rope.
11. Cut crosswise into 1 1/2 inch pieces.
12. Bring a large pot of salted water to a boil.
13. Add 10 strangolapreti; cook until tender and cooked through, about 6 minutes.
14. Using a slotted spoon, transfer strangolapreti to a large serving bowl.
15. 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.
16. Remove sage leaves, pour butter over strangolapreti and toss gently to combine.
17. Serve with grated cheese.
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