Lunchbreak: 312 Chicago chef Luca Corazzina makes strongolapreti

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Luca Corazzina

312 Chicago
136 N. LaSalle Street
(312) 696-2420

Check out their website for more information about the pasta classes and additional recipes.


1 1/2 lbs Rustic Bread (one day old bread, cut in small dices)
10 oz fresh spinach (blanched & chopped)
2 cups milk (enough to slightly cove the bread)
1 Tablespoon salt
1 egg
1/4 cup grated parmesan cheese
1/2 cup yellow onion (finely chopped)
1/2 cup flour

Start by cutting the bread into ¼ inch squares and put it in a bowl with milk. You want to make sure that the milk is just enough to cover the bread. Add the whole egg, cheese, onion, spinach and salt. Work the dough until nice and firm. If the dough is too wet, add more bread. Don’t add more flour otherwise the pasta will be too hard. Sprinkle flour on a cutting board and place the dough on top. Roll baseball-sized balls of dough into ¾ inch diameter dowels and cut dowels into 1 inch long pieces while adding a touch more flour so the dumplings will not stick to each other.  Drop these pieces into boiling water with salt and cook until they float (about 1 minute). As strongolapreti float to top of boiling water, remove them from the sauce pan. You can add whatever sauce you would like. I prefer to brown butter and sage in a pan and top with parmesan.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.