{"id":273,"date":"2010-02-22T15:17:43","date_gmt":"2010-02-22T19:17:43","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=273"},"modified":"2010-02-22T15:17:43","modified_gmt":"2010-02-22T19:17:43","slug":"the-priest-stranglers","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/the-priest-stranglers\/","title":{"rendered":"The Priest Stranglers"},"content":{"rendered":"

Gli Strozzapreti<\/strong> (The Priest Stranglers): the latest blockbuster thriller produced by the infamous trio Tizio, Caio, and Sempronio?\u00a0No, but it is a very nice type of gnocchi<\/strong> made with spinach and ricotta cheese. A couple of days ago we went to my parents for lunch and my mother cooked us\u00a0gli<\/strong> strozzapreti<\/strong>, don\u2019t ask me the origins of this strange name, I only know that they taste delicious and are\u00a0well worth the effort to make.<\/span><\/p>\n

Ingredienti<\/span><\/strong><\/p>\n

500 gr di spinaci <\/strong>(500 grams of spinach)<\/span><\/p>\n

200 gr di ricotta <\/strong>(200 grams of ricotta cheese)<\/span><\/p>\n

30 gr di Parmigiano grattugiato <\/strong>(30 grams of grated Parmesan cheese)<\/span><\/p>\n

70 gr di farina setacciata <\/strong>(70 grams of plain flour, sifted)<\/span><\/p>\n

1 uovo <\/strong>(1 egg)<\/span><\/p>\n

1 cucchiaio di erbe aromatiche fresche tritate come maggiorana, timo, dragoncello <\/strong>(1 tablespoon of fresh herbs finely chopped,\u00a0e.g.\u00a0marjoram, thyme, tarragon depending on availability)<\/span><\/p>\n

Sale e pepe <\/strong>(salt and pepper)<\/span><\/p>\n

20 gr di burro <\/strong>(20 grams of butter)<\/span><\/p>\n

\n

Per il condimento: salsa di pomodoro e Parmigiano grattugiato <\/strong>(For the dressing: tomato sauce and grated Parmesan cheese).<\/span><\/p>\n

\n

Preparazione:<\/span><\/strong><\/p>\n

Clean and wash the spinach carefully, and cook it for 4-5 minutes in a saucepan. Drain and squeeze out as much liquid as possible, and chop it very finely. Put the spinach in a frying pan with the butter on a\u00a0high heat, and let all remaining humidity evaporate whilst stirring it with a wooden spoon. If you are using frozen spinach, thaw it first and then put it straight in the frying pan with the butter. <\/span><\/p>\n

Put the prepared spinach in a mixing bowl, add the ricotta cheese, chopped herbs, flour, grated Parmesan cheese,\u00a0the egg, and the\u00a0salt and pepper. Mix all the\u00a0ingredients thoroughly, and let the mixture cool down completely. Bring a large pan of lightly salted water to the boil (about 2.5 liters).<\/span><\/p>\n

With your hands lightly dusted with flour shape the spinach and ricotta mixture into small walnut sized balls, and place them on a plate dusted with flour. Cook the gnocchi in small batches by\u00a0lowering them\u00a0into the gently simmering water, return to a simmer and cook for 3 minutes or until the gnocchi float to the surface. Remove the gnocchi from the pan\u00a0with a slotted spoon and drain them, then transfer them into a Pyrex dish. Cover them with the tomato sauce and the grated Parmesan cheese, and put them in a preheated oven (200C degrees, 400F, Gas Mark 6) for about 20 minutes.<\/span><\/p>\n

N.B. If you are not used to using metric measurements you could always visit a conversion website such as this one: <\/span>www.unitconversion.org<\/span><\/a>, or do a search for ‘convert grams to ounces’.<\/span><\/p>\n

Buon Appetito!<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Gli Strozzapreti (The Priest Stranglers): the latest blockbuster thriller produced by the infamous trio Tizio, Caio, and Sempronio?\u00a0No, but it is a very nice type of gnocchi made with spinach and ricotta cheese. A couple of days ago we went to my parents for lunch and my mother cooked us\u00a0gli strozzapreti, don\u2019t ask me the…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":19,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[868,879],"class_list":["post-273","post","type-post","status-publish","hentry","category-uncategorized","tag-strozzapreti","tag-the-priest-stranglers"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts\/273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/comments?post=273"}],"version-history":[{"count":0,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts\/273\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/media?parent=273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/categories?post=273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/tags?post=273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}