Strangolapreti with Orache and Sea Aster

Italian dumplings, boiled then fried in butter

1/2 cup grated parmesan

2 tbsp Ricotta 

1 tablespoon fresh parsley, finely chopped  

A large handful of Orache, blanched, hand squeezed to drain and finely chopped 

A large handful of Sea Aster Leaves, blanched, hand squeezed to drain and finely chopped

1/2 cup Plain Flour 

1 Egg

1 heaped tsp black pepper 

Salt 

3 1/2 tbsp Breadcrumbs

1/4 cup milk 

*keep the water that you blanched your greens in

To serve 

2 whole garlic cloves, crushed

Juice of 1/2 lemon

3 tbsps Butter

1. Soak the breadcrumbs in milk until softened.
2. Add the rest of the dumpling ingredients into the breadcrumbs apart from the flour and mix well to combine, then add the flour.
3. Put water from greens back onto the heat and bring to the boil.
4. Roll into little meatball sized rounds and drop into the boiling water. 
5. Cook them for 5-7 minutes then drain.
6. Melt your butter with the garlic cloves in a frying pan.
7. Fry the dumplings until they go a little golden (see image above), then serve with a drizzle of lemon.

You can substitute the greens with sea purslane, fat hen, dandelion greens, sow thistles, black mustard leaves or your favourite wild greens that are in season at the time.