Strangolapreti (Spinach and Bread Dumplings)

1. Tear the bread into small chunks and blitz it to fine breadcrumbs in a food processor. Tip the crumbs into a bowl and add the milk. Stir to combine then leave it to absorb the milk while you prepare the spinach.
2. Add the spinach to a large pan on a medium-low heat. Cover with a lid and let the spinach wilt. You can add 1 tablespoon of water to help it along if it needs it. Stir the spinach every so often until it’s completely wilted.
3. Transfer the spinach to a colander and run it under cold water until cold. Squeeze as much water out of the spinach as possible then finely chop it on a cutting board.
4. Add the spinach to a large mixing bowl with the breadcrumbs, eggs, grated cheese, flour, nutmeg and a good pinch of salt and pepper. Mix everything together until combined. The mixture should be sticky but if it feels very wet you can add another 1-2 tablespoons of flour.
5. Sprinkle some semola on a large plate. Using wet hand shape a walnut-sized ball of the mixture into an oval-shaped dumpling and place on top of the semola.
6. Continue to shape all the strangolapreti until the mixture is finished (you’ll need to wet your hands a couple of times as you go).

Bringing it all together

1. When your Strangolapreti are assembled and your water is boiling get started on the sauce.
2. Add the butter to a large frying pan on a medium-low heat. Add the sage and let it simmer gently.
3. Once the butter has melted add the strangolapreti to the boiling water (you may need to do this in 2 batches depending on the size of your pot).
4. Once they float to the top transfer them straight to the sauce using a slotted spoon. Toss the strangolapreti in the butter and sage for 1-2 minutes then serve in bowls with an extra grating of cheese.