Recipe

Strangolapreti - Priest Stranglers Recipe

	Deliathecrone / All my dishes 1 year, 5 months ago This recipe comes from the Summer 2008 issue of La Cucina Italiana, and is from the region of Lago di Garda, in Italy. I would use this in place of a pasta or rice dish. Prep:20m Cook:60m Servings:4	Deliathecro
	easy different

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Ingredients

7 slices stale white bread

3/4 cup whole milk or milk substitute

Salt

1 pound Swiss Chard, center ribs discarded and leaves coarsely chopped

1 large egg

4 tablespoons unsalted butter

5 large sage leaves

1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese

Directions

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.

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