Spinach Rissoles

Polpettine di Spinaci

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 450 g/1 lb spinach
  • 2 eggs
  • 4 tablespoons freshly grated Parmesan cheese
  • ΒΌ nutmeg, freshly grated
  • 30 g/1 oz breadcrumbs from day-old bread
  • salt and freshly ground black pepper
  • 6 tablespoons olive oil


    Wash the spinach thoroughly, cook only in the water left on the leaves. Drain well, pressing between 2 plates is a quick method. Chop the spinach. Beat the eggs and add them to the Parmesan, nutmeg and breadcrumbs. Add the spinach and season with salt and freshly ground black pepper.

    Shape into polpette (rissoles) and fry in the olive oil until golden, about 4 minutes.