Barbara’s Mum’s Spinach Polpettine

Name: Barbara’s Mum’s Spinach Polpettine
Yield: Serves 3–4
Cuisine: Italian
Ingredients: 650 g (1 lb 7 oz) young English spinach, trimmed (500 g/1 lb 2 oz trimmed weight); 2 tablespoons grated parmesan, plus extra, for serving; 400 g (14 oz) tin chopped tomatoes; 1 garlic clove, peeled and squashed with the flat of a knife; a few basil leaves, torn; 5 tablespoons olive oil; 1 egg, lightly whipped; 250 g (9 oz) fresh ricotta nutmeg, for grating

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

This recipe comes from Diana, my neighbour’s mum. She is a great cook. It’s very easy to make, with only a few ingredients, and it is healthy and always appreciated. Serve as a first course instead of pasta or rice.

Ingredients

650 g (1 lb 7 oz) young English spinach, trimmed (500

Europe
Italy
Starter
Mediterranean
Vegetarian

Method

Cook the spinach in boiling salted water for a few minutes. Drain it very well, pressing out the water. Cool, then chop it up fine and put in a bowl. Add the ricotta, a good grating of nutmeg, the parmesan and egg, mixing it all well together. Taste for salt and pepper.

Preheat the oven to 180°C (350°F/Gas 4)