Preparation info

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    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

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  • 1 lb spinach, washed and chopped
  • ¾ lb Ricotta cheese or cottage cheese, sieved


Cook the spinach (if using fresh spinach) in a little salted water for five minutes. If using frozen spinach allow it to thaw completely. In both cases drain very well so that the spinach is dry. You can purée the spinach at this point for a finer texture. Mix thoroughly with the Ricotta, egg yolks, half the Parmesan and the salt. Shape into little balls the size of a large marble, rolling them