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Meatballs with ricotta and spinach

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These meatballs can be served as a main course
but also as an appetizer, finger food:
They are simple to prepare and greedy, spiced with dried fruit
and with a heart of provolone melted inside.
I’ve cooked in the oven, but
fries are even more delicious.

Recommended wine:
Venezia Giulia IGT Bianco “Breg Anfora” 2006- Gravner
a white style, of rare depth and balance,
a wine of great persistence.

And now … LIGHT THE FIRES!

INGREDIENTS:

300g of spinach

-1 Boiled potato

-200g Ricotta

-1 Scamorzina Abruzzo

-50 G parmesan

-Nocciole, Pine nuts, almonds taste

–Uvetta rehydrated

-1 yolk

- Farina qb

-Pangrattato qb

-Salt and pepper to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

After boiled spinach, drain, squeeze and
chop, add the boiled potato and
crushed,
add the egg, parmesan cheese and dried fruit and raisins.
Add salt and pepper.
knead, formed into small balls that you will pass
in flour, then egg, then in
breadcrumbs.
Now you can fry in peanut oil,
or pass them in the oven for about 20 minutes at 180 °.

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Et voila … whim for you!

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