Spinach balls

Spinach balls

Polpettine di spinaci

By
From
The Collection
Makes
24 little balls
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g spinach, cleaned and tough stalks removed
salt
pepper
2 eggs, beaten
nutmeg, freshly grated
1 garlic clove, finely puréed
100g fresh white breadcrumbs
50g parmesan, grated
olive oil, for shallow-frying

Method

  1. Wash the spinach, put it in a pan of salted boiling water and blanch for 2 minutes or so, then drain. Squeeze out as much water as you can, using your hands or pressing in a sieve, then chop the leaves finely.
  2. Put the spinach in a medium bowl and stir in the beaten eggs, a pinch of salt, some pepper, the nutmeg, garlic, breadcrumbs and Parmesan. Mix well until you achieve a binding consistency. If the mixture is too wet, add an extra tablespoon of breadcrumbs.
  3. Pour enough olive oil into a frying pan to cover the base generously, and heat gently.
  4. Roll the mixture into little balls the size of walnuts. Shallow-fry the spinach balls in the hot olive oil until golden, about 4–5 minutes per side. Drain on kitchen paper and serve either warm or cold.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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