Casually browsing through my newsfeed this morning, as one does, when I happened across Tasting' Table's Jonathon Sawyer's Strangolopreti alla Trentina, titled, Jonathon Sawyer's Oozy Cheese Dumplings.  Stunning cinematography, beautiful ingredients, straight forward, honest, and that jazz (meant to shazam that...).  Believe it or not (please don't judge me) that was not what sold me.  It was about a third of the way through the video when he whips a baguette out of nowhere, cracks it in half across his knee, and while grating it speaks the line "it's one of those dishes where yesterday's treasures become today's treasures".  Yup.  Sold.

I got so excited about using up our stale bread, while also having found a much more flavourful way to use up the abundance of spinach in my fridge, it did not even cross my mind to double check the rest of the ingredients.  It was only once I had already started that it occurred to me I had neither fresh sage, ricotta, or taleggio (only a couple of the dish's star ingredients...).  But by that time I had already decided I'd be eating Strangolopreti alla Trentina for lunch today, so there was no going back.  Time to get creative.

So if, like me, you do not have an infinite supply of fresh sage, and shelves stacked to the brim with the best Italian soft cheeses (the stuff of dreams), then read on right ahead.  If, on the other hand, this dream is in fact your reality, I shan't only be jealous of you, but I will also urge you to have a read through Jonathan Sawyer's adapted recipe over on Tasting Table.  Either way, you will have no regrets.  Please also note, I made a minor reduction in the quantity of butter and oil used (personal preference), and also made it single-living friendly.  So THANK YOU Tasting Table for the most perfect lunch inspiration.  Best decision I made all day.

Fun fact.  Strangolopreti in Italian, literally translates in English to 'strangle priests'.  That is all.  Buon appetito!

Strangolopreti alla Trentina à la nibs etc.
recipe adapted from Tasting Table adapted from Jonathan Sawyer adapted from Trento.
Makes 3 / serves 1.

Ingredients:
1 large handful/about 1/2 cup (pressed) Spinach
1/2 cup Stale Bread
1 tbsp Greek Yoghurt
1/2 Egg (beat whole egg, then divide, DO NOT toss the other half!)
2 tbsp + 2 tbsp Parmesan (divided use)
2 tbsp Mozzarella (or soft/meltable cheese of your choice)
1 (heaped) tbsp All Purpose Flour
1 tsp + 1 tbsp Olive Oil
1 tbsp Butter
Salt
1 tsp Dried Sage Leaves
1 tbsp Balsamic Vinegar

Method:
Bring a pot of water (just enough to cover the spinach) to the boil.  While it heats, wash your spinach, trimming off any long/thick stems, and roughly grate your stale bread (pangrattato, aka bread crumbs).  Set aside. 
Once the water has boiled, toss in the spinach and allow to boil for 4 or so minutes.  While they cook, ready a bowl of ice water, beat and divide your egg, grate your cheeses, and spread your flour on a plate.
Remove the spinach and place immediately into the ice water to stop the cooking.  Once cooled, remove with your hands and squeeze out as much water as possible.  Then finely chop.
In a bowl, add the finely chopped spinach, pangrattato, 1/2 egg, Greek yoghurt, 2 tbsp Parmesan, 1 tsp Olive Oil and a pinch of salt, and mix with a fork or your hands until fully incorporated, forming a thick paste-like consistency.
While you bring another pot of water to the boil, scoop a heaped tablespoon's worth of dough into your hands rolling into a ball between your palms.  Then press with 2 fingers into the palm of one hand until an oval shaped .5cm (1/5 in) disc is formed, into which, place about 1/2-3/4 tsp grated mozzarella (taking care not to overfill as this will increase the likelihood of it bursting during cooking, which may or may not have happened to me...).  Carefully enclose the cheese in the dough, sealing the seam as best as possible, then rolling into a ball and placing on your floured plate, coating evenly.  Repeat this step until all your dough has been used up - you should end  up with about 3 golf sized balls.
Once the pot of water is boiling, salt liberally, then gently drop your Strangolopreti into the water.  Allow to cook for about 5-7 minutes, or until they have floated to the top and had about 1-2 minutes at the surface.
When your pasta has reached the surface, with a pan on medium heat gently melt 1 tbsp butter and 1 tbsp Olive Oil.   Remove the Strangolopreti from the water (reserving about 1/2 cup's worth) with a slotted spoon when ready, placing directly in the pan.  For about 4-6 minutes, baste/coat with hot liquid so as to ensure even cooking, turn constantly with a wooden spoon so as to keep them round and allow for browning all over. 
Once the dough balls have browned lightly on all sides, toss in the sage leaves, and cook for an additional 1-2 minutes (taking them out before they start to go dark brown), allowing for the flavours to seep into the Strangolopreti.  Carefully remove the pasta with a spoon, and place on your plate.  Into the pan add the balsamic, give it about 10 seconds to reduce, then add about 1/4 cup of reserved pasta water.  Allow to boil and reduce by half over medium-high heat until it reaches a slightly thicker consistency (though it should not be syrup-y - if you do over reduce, simply add a touch more pasta water and repeat this step), but is still runny. 
When ready, turn off the heat, pour over your Strangolopreti, sage leaves and all, top with your remaining 2 tbsp of Parmesan, and devour.

Consume:
Garnished with thinly sliced raw radish (or veggie of your choice) for contrasting freshness and crunch, as seen here.
A (cherry) tomato and, or mixed green salad.