1 large bunch of spinach (approximately 1 kg)
350g of ricotta cheese, sifted
2 eggs
2 tablespoons of grated Parmesan cheese
Salt and black pepper to taste
1/2 cup of all-purpose flour
1 large bunch of spinach (approximately 1 kg)
350g of ricotta cheese, sifted
2 eggs
2 tablespoons of grated Parmesan cheese
Salt and black pepper to taste
1/2 cup of all-purpose flour
Wash the spinach leaves thoroughly and place them in a saucepan
Cover and bring to medium heat until wilted
Let it cool slightly, then squeeze out any excess water and chop (or process) coarsely
Combine the ricotta cheese, eggs, and grated Parmesan cheese
Season to taste
Mix or process until you get a smooth, homogeneous dough
Gradually remove spoonfuls of the dough with a slotted spoon, dust them in flour, and cook them in boiling salted water without covering the saucepan
When the fritters are rising to the surface, remove them with a skimmer
Serve with tomato sauce, sprinkled with grated Parmesan cheese.
