Elevate your dining experience with these hearty Spinach and Bread Dumplings! Infused with the warmth of nutmeg and the richness of parmesan cheese, these dumplings are a flavor explosion.
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1/2 cup dried breadcrumbs
10 oz fresh spinach, stemmed
Salt and pepper to taste
Freshly grated nutmeg
1/3 cup grated parmesan cheese, plus more for garnish
1/3 cup all purpose flour, plus more for dusting
4 tbsp, unsalted butter, melted
In a food processor finely chop breadcrumbs until ground and set aside. Prepare an ice bath.
Fill a large pot with salted water and bring to a boil. Add spinach to boiling water and blanch until wilted, about 2 minutes. Remove front the water with tongs and transfer to the prepared ice bath.
When cool, drain the spinach in a colander. Place the spinach in a kitchen towel and ring until mostly dry. Once dry finely chop.
Mix the spinach, egg, salt, pepper, nutmeg, cheese, and breadcrumbs until combined. Add the flour and gently knead until it forms a dough-like consistency.
Line a baking sheet with parchment paper and lightly dust with flour.
Form the dough into golf ball size and roll into the flour to coat. Set formed balls onto the prepared baking sheet. When all balls are formed, dust with flour to evenly coat, refrigerate uncovered for at least an hour.
Bring a large pot of generously salted water to a simmer over medium high heat. Add the Strangolapreti and cook until tender, about 1-3 minutes.
Remove with a slotted spoon and add to your desired platter. Finish with melted butter and grated parmesan.