Sunday, April 25, 2010

Spinach - ricotta beads


for the beads:

1/2 kg or 1,1 pounds cleaned spinach
1/2 kg or 1,1 pounds fresh ricotta
200 gr or 7 ounces grated parmigiano
2 eggs
170 gr or 6 ounces plain flour
salt, pepper, nutmeg to taste

for the sauce:

1/2 cup mountain butter
5-7 leaves sage


Cook, squeeze and mince the spinach, add the ricotta, eggs, parmigiano, salt, pepper and nutmeg: mix well all the ingredients.

Add flour to the mix untill dense, consolidated.
Prepare beads of the size of a quarter and roll them in flour, place them over oven paper.

In a capacious soup pot bring water to boil, add a half hand full of cooking salt and put the beads in.

Fry the butter with the sage in a saucepan untill golden brown.

As soon as the beads bob up, a couple of minutes, drain them and place on a serving plate, cover with the butter sage sauce and sprinkle with parmigiano.

Buon appetito

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