Strangolapreti Trentino style

Preparation:
Soak (for about three hours) the stale bread cut into cubes in warm milk; add the spinach or other vegetables, previously boiled and chopped in a little lightly salted water, after having tossed them in butter and seasoned with salt, pepper and nutmeg.
Add the finely chopped onion browned in oil, grated Trentino parmesan, eggs, salt and a little white flour. Mix the mixture well with a wooden ladle. Then pack the Strangolapreti in the desired shape (in balls, spoon-shaped, dumplings, etc.) and pour into boiling salted water; when they resurface they are cooked and therefore should be drained and served with abundant Trentino parmesan and bubbling butter flavored with sage.
NB: strangolapreti are also very good accompanied with speck or with meat sauce.

Ingredients for 5 people:

1kg of stale bread
500g of spinach or other vegetables
2 eggs
100g butter
0,5L of milk
olive oil
White flour
nutmeg
Sage leaves
salt, pepper and onion to taste

Preparation time: 35 minutes