Strangolapreti – Spinach Dumplings

Dice the bread, put it in a large enough bowl and pour hot milk over it. Rinse the spinach and remove the stems. Sauté the shallot and garlic with a tiny bit of butter. Add the spinach, season with pepper, season carefully with salt and turn to the other side in the frying pan until it has collapsed. Transfer the spinach to a kitchen towel form and squeeze well. Spinach with pecorino, oregano and nutmeg to the bread form and mix everything together well. Then add the eggs and as much breadcrumbs until the quantity can be formed into dumplings. Steep the dumplings in boiling hot salted water for about 15 minutes or fry them in a frying pan with butter on all sides.

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