Strangolapreti alla trentina with spinach and sage butter

• 300 g stale white bread, cut into small cubes
• 250 ml milk
• 500 g fresh spinach
• 2 eggs
• 100 g finely grated hard cheese, such as Grana Trentino or Parmesan, divided
• 60 g flour
• ½ tsp fine salt, plus extra for the cooking water
• Black pepper
• A pinch of nutmeg
• 100 g butter
• 8–10 sage leaves

How to make it

1. 1

   Put the bread in a large bowl. First pour in 220 ml milk and leave to soak for 15 minutes. Add the remaining milk only if the bread still feels dry.

2. 2

   Wash the spinach and leave some water clinging to the leaves. Put the spinach in a large pan over medium heat and let it wilt for a few minutes, turning it regularly. Drain, squeeze out as much liquid as possible and finely chop the spinach.

3. 3

   Lightly squeeze the soaked bread if there is a lot of free milk in the bowl. Mix in the spinach, eggs, 70 g cheese, salt, pepper and nutmeg. Add 50 g flour and mix to form a soft, cohesive dough. Leave to stand for 10 minutes so the bread can absorb the liquid.

4. 4

   Bring a large pan of generously salted water to a near-boil. Shape a small dumpling with damp hands and cook it as a test. If it falls apart, mix the reserved 10 g flour into the dough. Then shape oval dumplings about 5 cm long.

5. 5

   Cook the dumplings in batches in gently simmering water. Use a slotted spoon to remove them from the pan as soon as they float to the surface and have cooked for another 1 minute.

6. 6

   Meanwhile, melt the butter in a frying pan over low heat. Add the sage and let the butter bubble gently until it smells nutty, without letting the leaves burn. Carefully toss the dumplings in the sage butter and serve with the remaining 30 g cheese.