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Strangolapreti alla Trentina

(serves 4)

  • 6 rolls
  • milk
  • 200 g of spinach
  • 2 eggs
  • a handful of parmesan cheese
  • a pinch of salt and nutmeg
  • a handful of flour

 

Soften the bread in the milk for 30 minutes, and cook the spinach in boiling water.
Place the bread and spinach in the mixer and add the eggs, parmesan, salt, nutmeg and flour.
Cook in salted boiling water using a wet spoon to make the shape.
Season with butter, sage and parmesan.