Cafe Murano; Food Waste Recipe

How To Create Spinach Strangolapreti At Home

We're here to tempt you to create a new pasta dish, designed to use up surplus ingredients. As part of our Food Waste Pledge series, we’ve collated recipes from participating restaurants.

Cafe Murano St James’s is a sophisticated and intimate space that specialises in classic Northern Italian dishes. A restaurant from Angela Hartnett and Group Executive Chef, Samantha Williams, Cafe Murano offers a simpler approach to Italian cuisine and has become a firm favourite in the London dining scene.

With Cafe Murano a committed member of the Regent Street & St James’s Food Waste Pledge initiative, the culinary team have created a special food-waste-friendly recipe for you to use up leftover ingredients from your fridge and larder. Keep reading to learn how to create this dish at home:

Spinach Strangolapreti, homemade ricotta, wild garlic, hazelnuts (serves 4)


For the Strangolapreti

  • 150g spinach puree (from 300g raw spinach)
  • 400g pasta flour
  • 250g stale white bread (approx. 6 slices)
  • 250g milk
  • 30g grated parmesan
  • Salt - black pepper - nutmeg
  • 1 whole egg

For the Ricotta

  • 500g milk
  • 5g distilled white vinegar

To Finish

  • Freshly-made Strangolapreti and ricotta
  • 25g peeled baby onion
  • 50g butter
  • 50g chopped toasted hazelnuts


For the Strangolapreti

  • Slice the bread into 1cm slices, keeping the crusts and evenly pour the milk over and allow to fully absorb.
  • Blanch the spinach in salted water, squeeze out the excess water, blend and chill over ice.
  • In a food mixer add the soggy bread, the spinach puree, and the egg to create a smooth paste.
  • Add the parmesan and the flour slowly until and dough forms, if it is still too wet and sticky, add more flour.
  • Season with salt, pepper and nutmeg.
  • Allow the dough to rest and chill fully.
  • Roll long sausages on a floured surface and cut into small 2cm pillow shapes.

For the Ricotta

  • Heat the milk to 85°C
  • Add the vinegar and allow the milk to split completely.
  • Strain the curds from the liquid with a muslin cloth.
  • Chill and season the ricotta with salt and good quality extra virgin olive oil.

Bringing the dish together

  • Slowly sauté baby onions in a knob of butter until golden and soft.
  • Blanch the Strangolapreti in salted water. Once they rise to the surface, continue to cook for 30 seconds and then remove into the pan with the onions, add a little of the blanching water to create an emulsion.
  • Add a few chopped leaves of wild garlic and allow them to wilt. (substitute with rocket or watercress if you can’t find wild garlic)
  • Add a small handful of chopped toasted hazelnuts and check the seasoning of the dish.
  • Transfer into a warm bowl and garnish with a few spoons of homemade ricotta on top.

Discover more food waste friendly recipes from participating restaurants from Hawksmoor here and tibits here.

You can also follow our social channels @RegentStreetW1 and @stjameslondon for further updates on our pioneering food waste pledge, as well as further inspiration on 'How To... At Home' from our 'Behind Our Doors' series.


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