Meatballs with spinach and ricotta. Fast, cheap, tasty. I love dumplings and vegetables in particular. These are the classic meatballs ' Tuscany ': I had some frozen spinach and a little advanced ricotta. And there is no dish with a nice frying does not become tasty and palatable, seeing is believing…The croquettes are soft and fragrant: perfect for an aperitif, love for children. If you like meatballs also try our Eggplant meatballs, those of fish on tomato sauce, those of radicchio and potato or those of artichokes, peas and speck or potato croquettes.
Ingredients for 4 people:
- 500 grams of spinach, even frozen
- 300 grams of fresh ricotta di pecora
- an egg
- salt and pepper
- 3 tablespoons extra virgin olive oil
- 50 grams of grated parmigiano reggiano PDO
- 30 grams of grated pecorino romano cheese
- breadcrumbs as required
- 00 flour just enough to coat the croquettes
- oil for frying as required
Put the spinach in a pan with oil and Brown: do not add water, whether you are fresh spinach, a fortiori, they are frozen. Season with salt and cook for 7-10 minutes.
Let them cool, squeeze well to remove any excess liquid and chop coarsely: place them in a bowl, combine the ricotta cheese, the egg, grated cheeses, pepper and salt to taste. Then add as much bread crumbs as needed to get a smooth but firm. With moistened hands go for oval-shaped and slightly flattened patties and put them carefully on each side in the flour.
Fry the croquettes in abundant boiling oil and serve hot: are great accompanied by a nice salad and cheese soft cream cheese type.
THE PAIRING: With spinach and ricotta dumplings we suggest an aperitif wine. A Prosecco Doc Brut White Vine Cellars is for our: cool, with scents of Apple and white fruit, very fine perlage.