Strangolapreti Trentini con Burro e Salvia
Trentino-Alto Adige — Val di Non, Trento province
Spinach-and-stale-bread dumplings from Trentino, rolled between the palms to form elongated gnocchi-like cylinders. 'Strangolapreti' (priest stranglers) are bound with egg, mixed with softened bread soaked in milk, squeezed dry, then combined with wilted spinach and Trentingrana. Finished in a beurre noisette with sage and dusted with aged cheese. The bread-to-spinach ratio controls texture: too much bread yields dense, pasty dumplings; too little and they fall apart in boiling water.