Strangolapreti - Priest Stranglers Recipe

How to make it

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• Cut bread into cubes and place in a large bowl.
• Add milk and cover mixture with plastic wrap; weight with a plate or smaller bowl filled with water.
• Chill in refrigerator overnight.
• Bring a large pot of salted water to a boil.
• Add chard and cook for 1 minute; drain and rinse with cold water to cool.
• With your hands, squeeze the water from the chard.
• In a food processor, puree the bread and milk until slightly chunky, about 30 seconds.
• Add chard, egg and 1/4 teaspoon salt; puree until the dough forms a ball, about 2 minutes.
• Transfer dough to a cutting board and divide into 4 pieces.
• Roll each into a 1/2-inch diameter rope.
• Cut crosswise into 1 ½ inch pieces.
• Bring a large pot of salted water to a boil.
• Add 10 strangolapreti; cook until tender and cooked through, about 6 minutes.
• Using a slotted spoon, transfer strangolapreti to a large serving bowl.
• 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.
• Remove sage leaves, pour butter over strangolapreti and toss gently to combine.
• Serve with grated cheese.