Ingredients:
2 kg of stale bread,
500 gr of spinach,
2 eggs,
100 gr of parmesan,
1 gr of butter,
1/2 liter of milk
olive oil, salt, pepper, sage, nutmeg
Cut the bread in pieces and soak it into warm milk for about 3 hours. Cook spinach in water, add them pepper and nutgmeg and cook again with butter. Add them to the bread. Cut onion and sauté it, then add onion, parmesan and eggs.
Amalgamate the compound with a wood spoon, if the mix turns out too much soft, join some grated bread.
Make your strangolapreti the shape you prefer. Cook them in salted hot water; when they float up, drain and serve with abundant parmesan and sage aromatized butter.
