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« Pasta e Zucchine | Main | Whole lotta dumplin' »

August 22, 2004

Comments

Amy

That looks so good! I think I may have to try it...

Angela

These look wonderful Alberto! I've never heard of strangolapreti before, so it was great to hear the history behind them and also get what looks to be an excellent recipe. I also love spinach, so I'll definitely be trying these out :)

Jennifer

These look delicious, and not too difficult for the wonderful-looking results, too! Thanks for sharing the history of the strangolapreti, as well, Alberto!

Seattle Bon Vivant

They look wonderful Alberto. I'm sure they must have tasted even better. Thanks for a great strangolapreti primer.

Alberto

Happy you all liked the dish and the story. Would love to know how they came out if you try them.

Pim

gorgeous as always, Alberto.

But, tell me, am I missing something or Jarrett hasn't done a review of all the dumplings yet? I just can't wait to see them all.

cheers,
Pim

Cathy

Alberto - these look delicious! Beautiful picture too!

Estelle

Hello Alberto, I am pleased to tell you that I tried your recipe on Sunday and it worked out fine. It was the 1st time I ever tried dumplings, and I found out the hard way that, if it is not good to have boiling water, it is not better to have water that does not simmer either. My first dumplings were a mess, I had spinach floating all over my pot, but they really looked like dumplings once I increased the temperature of the water.

However, I was too hungry to wait until all the dumplings were done, so I added some crushed tomatoes in the remaining batter, put in an oven-proof pan and baked it like a frittata. That was really good too!

Alberto

Estelle, reading of your problems I believe you might have needed a little more flour in the dumpling batter. It's always good to try one or two to know if you got the batter right, since it is so hard to give exact quantities with a recipe like this. The frittata sounds really tasty, nice idea!

MobyP

Those look fantastic. Could you tell me: what't the difference between strangolapreti and strozzapretti? Are they both Priest stranglers? And in some recipes I've found an egg/soft wheat hand-rolled thick pasta, and in others I've found a spinach/bread crumb (ricotta optional) dumpling. Is this purely a regional thing?

Alberto

Moby,

yes those are purely regional differences. There are many other recipes with a similar name: in Naples for example strangulaprieviti used to be gnocchi made with semolina flour instead of potatoes using a particular procedure. The name is not used as much anymore and often what you get as gnocchi in Naples is strangulaprieviti. I'm sure I only know of a fraction of all the different recipes that have a similar name. Most Italians are catholics but we take our religion with a pinch of irony :-).

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