BREAD AND SPINACH DUMPLINGS - VEGAN STROZZAPRETI #shorts
Strozzapreti or strangolapreti is an elongated form of cavatelli, or hand-rolled pasta dumpling typical of the Emilia-Romagna, Tuscany, Marche, and Umbria regions of Italy as well as in the state of San Marino and its usually made with eggs and cheese but I have substituted those two ingredients and made a delicious vegan version of those amazing pieces of heavenly clouds and instead of the traditional sage butter sauce, I have just added a simple passata sauce and the result was superb!
INGREDIENTS:
500g of spinach, chopped very finely
200g of stale bread, cut into cubes
2 tablespoons of olive oil
1/2 onion (about 50 gr)
180ml of unsweetened plant milk
2 tablespoons of flaxseed diluted in 5 tablespoons of water
80g of plain flour, plus extra for dusting
50g of nutritional yeast
1 pinch of nutmeg, freshly grated
Salt to taste
Black pepper to taste
Tomato passata or tomato sauce
Vegan Parmesan cheese, grated
Add olive oil to a pan and over medium heat, add the minced onions, saute until transparent then add the spinach, and saute until the water is completely gone. Add salt and pepper, turn off the heat, and allow to reach room temp, when it does, mince the spinach very finely then squeeze any excess water.
Add the chopped spinach to a bowl along with the remainder of the ingredients except for the tomato sauce and vegan parm. Mix to combine, cover the bowl, and put in the fridge for 30 minutes.
After 30 minutes, roll a small piece of the spinach dough between your hands, and make an elongated form. After you have rolled all dumplings, place them in salted boiling water to cook, they are ready to be removed when they float to the surface of the pot, then you remove the dumplings and place them on a plate.
Heat your favorite tomato sauce, add it to a plate, then place a few dumplings, add vegan parm and enjoy! Or, you can melt vegan butter in a small pan, and allow the butter to change color to golden, then add fresh sage leaves, fry them for a few seconds, add a few cooked spinach dumplings, and move them around until they are lightly golden, then remove them, add them to a plate and add some vegan parm on top.
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
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BREAD AND SPINACH DUMPLINGS - VEGAN STROZZAPRETI #shorts - Recipe by chef Jana Pinheiro