Cucinone » Polpettine di ricotta e spinaci – Ricotta and spinach balls

Polpettine di ricotta e spinaci – Ricotta and spinach balls

Posted By cucinone On July 6, 2009 @ 10:12 am In antipasto | 1 Comment

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The combination of ricotta and spinach is a classic one in the Italian kitchen. The mixture is used to fill ravioli (ravioli di magro) and is sometimes cooked in water (ravioli gnudi). The dish is often served with a simple sauce of melted butter flavoured with sage leaves, and topped with some grated Grana cheese.

In this recipe, the ricotta and spinach balls are breaded, and then deep-fried in olive oil, and served piping hot as part of an antipasto misto.

Ingredients

450 gram cooked spinach, drained well
450 gram ricotta
60 gram Parmigiano-Reggiano cheese, grated
2 tablespoons breadcrumbs
freshly grated nutmeg
pepper and salt
4 tablespoons milk
1 egg
flour
fine dry breadcrumbs

Roughly chop the spinach, and add to the ricotta. Add the Parmigiano and 2 tablespoons bread crumbs. Mix well with a fork and season with pepper, salt and the nutmeg. Divide into 20 portions and shape each into a ball.

Beat the egg with the milk and a pinch of salt. Lightly coat the ricotta balls in flour and then in the egg mixture; then roll in the fine dry breadcrumbs. Deep fry in hot olive oil (180°C) until golden brown (4 minutes). Drain on kitchen paper and serve at once.

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