Spinach Croquettes

This Venetian Jewish dish makes a great starter or finger food. The recipe calls for both fresh and dried breadcrumbs. For soft crumbs, challah works well but, failing that, sourdough is also good. If you prefer your croquettes bright green, just fry them without a coating. A squeeze of lemon juice before serving is a tasty touch, and I sometimes serve them with crème fraîche (although this is not very Italian!).