12 medium bunches of spinach - 8.4 kg
2.5 kg of ricotta
240 g of grated Parmesan cheese
2 1/2 tablespoons of salt - 37.5 g
5 tablespoons of black pepper - 15 g
2 1/2 tablespoons of ground nutmeg - 3 g
10 eggs
7 1/2 cups of all-purpose flour
5 cups of chicken broth
12 medium bunches of spinach - 8.4 kg
2.5 kg of ricotta
240 g of grated Parmesan cheese
2 1/2 tablespoons of salt - 37.5 g
5 tablespoons of black pepper - 15 g
2 1/2 tablespoons of ground nutmeg - 3 g
10 eggs
7 1/2 cups of all-purpose flour
5 cups of chicken broth
Wash and dry the spinach
In a saucepan, without draining it, heat over low heat until wilted
Drain, squeeze out excess liquid, and chop
Sift the ricotta through a fine-mesh sieve
Mix with chopped spinach, Parmesan cheese, salt, black pepper, nutmeg, eggs, and flour
Mix well with hands
Form into balls about 1/2 tablespoon each
Refrigerate if too soft to shape
Store in refrigerator for up to serving time
To serve, arrange the fritters in a single layer on two large skillets
Add chicken broth
Cook over low heat, moistening the fritters with liquid, for 10-15 minutes
Do not let them brown
Make about 600 fritters.
