Name: Polpettine di Spinaci (Spinach Croquettes)
Yield: Serves 4
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper to taste; ⅓ cup raisins, plumped in sweet white wine; ½ cup pine nuts, toasted; 2 whole eggs, lightly beaten, plus 1 egg yolk; 6 tablespoons unsalted butter or olive oil; 1 pound spinach, finely chopped; 2 cups fresh bread crumbs, soaked in milk or water and squeezed dry; 2 cloves garlic, finely minced; 1 cup vegetable broth if using butter, or chicken broth if using oil; Juice of 1 large lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

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