Strangolapreti with Bagoss

22/10/2012 - Ingredients for 4 people:

- 800 g spinach
- 250 g ricotta
- 2 dry slices of bread (as breadcrumbs)
- 2 tablespoons grated Parmigiano Reggiano
- 2 eggs
- 4 tablespoons grated Bagoss
- salt and pepper
- 100 g butter
- fresh sage

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 800 g spinach
- 250 g ricotta
- 2 dry slices of bread (as breadcrumbs)
- 2 tablespoons grated Parmigiano Reggiano
- 2 eggs
- 4 tablespoons grated Bagoss
- salt and pepper
- 100 g butter
- fresh sage

Cook the spinach, drain and squeeze out the water well. Finely chop and cool thoroughly.

Add the ricotta and eggs and mix well. Add the breadcrumbs, parmesan, salt and pepper and stir well.

Form from the dough walnut-sized balls.

Cook the Strangolapreti in salted water. Once they float to the surface scoop with a slotted spoon. Melt the butter with sage in a pan. Sprinkle sage butter over the Strangolapreti and serve with grated Bagoss.

Recommended wine: Groppello

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Strangolapreti with Bagoss