Strangolapreti

Way back in 2001, right after we moved to Berkeley, we met two international students, Enrico and Antje, with whom we enjoyed a few round-the-world dinners before they left after only a semester. Enrico's recipe was for strangolapreti (or strozzapreti, priest-chokers), lovely bready dumplings served in sage butter. We served them for the first time in years last night, and they were a great success.

Put on a large pot of water with salt to boil; put on a small pan of butter (about a stick) to melt. Defrost or blanch 300g. spinach; squeeze out all the water and chop finely, if desired. Crumb 2 panini worth (about 3 cups) of firm, slightly old white bread and wet it slightly with milk. Add two eggs, 2 tbsp. flour and a tsp. of salt to the bread crumbs and mix well. Add the spinach, mix well, and form the mixture firmly into 2" balls (about the size of a walnut). Add a dozen sage leaves or so to the melted butter, and fry them gently. Gently boil the strozzapreti, a few at a time, in the salted water until the dumplings rise to the surface. Remove them with a slotted spoon into a bowl coated with butter. When all the dumplings are done, pour the sage butter over top. Eat topped with grated parmesan.