Strangolapreti

The Trentino atlas recipe for six soaks 1 kg of diced stale bread in half a litre of warm milk for about three hours. Spinach, 500 g boiled, squeezed, chopped and sautéed in butter, goes in with onion softened in Garda olive oil, 100 g grated Grana Padano-Trentingrana, two eggs, nutmeg, salt and enough flour to make a soft, elastic mixture. They can be formed as balls, spoonfuls or gnocchi. They are dropped into boiling salted water, lifted out with a slotted spoon when they rise, and served with sage butter and cheese.

The atlas notes that stale bread made both strangolapreti and canederli long-standing dishes of the Trentino's popular cooking.