From a description in Maffioli’s La cucina veneziana comes this interpretation of little spinach dumplings. The finely chopped spinach is cooked in butter or oil and bound with bread crumbs, eggs, raisins, pine nuts, and garlic. The mixture is then formed into little cakes, and fried in oil. In more elaborate versions of the recipe, the cooked croquettes are simmered in broth for a few minutes and transferred to a heated platter. The brot
