Saturday, June 23, 2012

swiss chard dumplings (strozzapreti)

From the Romagnoli's Meatless Cookbook:

"The name strozzapreti, priest-chokers, which appears in practically every region of Italy (this recipe is from Lombardy), describes a variety of different dishes. This perhaps is part of the same folklore as il boccone del Curato, the curate's morsel. In small villages at harvest time it was traditional to give the curates special presents, dishes made with the best of the crop. Naturally, curates developed a taste for excellence. This particular dish is so good that a curate would be likely to devour it with such gusto that he might well choke himself."

The dumplings were simple and tasty, using only four ingredients (swiss chard, eggs, breadcrumbs, and parmesan cheese), then served dotted with butter and sprinkled with more cheese. (I tried to eat them carefully, and you should choking, please, for anyone.)

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