1 large bunch of spinach (approximately 1 kg)
350g ricotta cheese passed through a sieve
2 eggs
2 tablespoons grated Parmesan cheese
Salt and black pepper to taste
1/2 cup all-purpose flour
1 large bunch of spinach (approximately 1 kg)
350g ricotta cheese passed through a sieve
2 eggs
2 tablespoons grated Parmesan cheese
Salt and black pepper to taste
1/2 cup all-purpose flour
Wash the spinach leaves thoroughly and place them in a pot
Cover and bring to a medium heat until wilted
Let it cool slightly, then drain well and chop (or process) into small pieces
Combine with ricotta cheese, eggs, and grated Parmesan cheese
Season to taste
Mix or process until you get a uniform dough
Gradually remove spoonfuls of the dough with a spoon, coat in flour, and cook in boiling water seasoned with salt, without covering the pot
When the fritters rise to the surface, remove them with a skimmer
Serve 4 portions
Note: Serve with tomato sauce, sprinkled with grated Parmesan cheese.
