- Yield : 8-10 balls
- Servings : 3-4 people
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Mildly flavored spinach balls made with fresh spinach that work very well as a snack as well as a grand addition to a pasta dish.
- 250gms spinach, cleaned and tough stalks removed
- salt and pepper
- 1 egg, beaten
- a pinch of freshly grated nutmeg
- 1 tsp very finely crushed garlic
- 2 tablespoons fresh white breadcrumbs
- 25gms Parmesan, freshly grated
- olive oil, for shallow-frying
Wash the spinach, put it in a pan of salted boiling water and blanch for 2 minutes or so, then drain. Squeeze out as much water as you can, using your hands or pressing in a sieve. Then chop the leaves finely. Alternately cook in a steamer for 5 minutes after the water comes to boil. Make sure that you do not over cook as the spinach will lose its fresh green colour.
Put the spinach in a medium bowl and stir in the beaten egg, a pinch of salt, some pepper, the nutmeg, garlic, breadcrumbs and Parmesan. Mix well until you achieve a binding consistency. If the mixture is too wet, add an extra tablespoon of breadcrumbs. Refrigerate for 30 minutes.
Pour enough olive oil into a frying pan to cover the base generously, and heat gently.
Roll the mixture into little balls the size of walnuts. Shallow-fry the spinach balls in the hot olive oil until golden, about 4-5 minutes per side. Drain on kitchen paper and serve either warm or cold.
Simple Cooking by Antonio Carluccio
1. You may use any other hard cheese like cheddar or manchego.