1/3 cup all-purpose flour
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil
500 g fresh ricotta, crumbled
1 egg
1 bunch of spinach
1 chicken broth tablet
Salt to taste
Milk
4 cups tomato puree
1 tablespoon sunflower oil
2 cloves garlic
1 medium onion, finely chopped
1 small carrot, peeled and sliced
1 sprig of rosemary
To dust with
1/4 cup grated Parmesan cheese
1/3 cup all-purpose flour
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil
500 g fresh ricotta, crumbled
1 egg
1 bunch of spinach
1 chicken broth tablet
Salt to taste
Milk
4 cups tomato puree
1 tablespoon sunflower oil
2 cloves garlic
1 medium onion, finely chopped
1 small carrot, peeled and sliced
1 sprig of rosemary
To dust with
1/4 cup grated Parmesan cheese
Wash the spinach and separate only the leaves
Place it in a pan, cover, and cook over medium heat for 5 minutes or until wilted
Squeeze slightly to remove excess liquid, chop, and reserve
In a bowl, mix together the ricotta, flour, egg, cooked spinach, Parmesan cheese, olive oil, and salt
Mix gently until smooth
On a floured surface, shape into long rolls and cut into small pieces
Fry 2 liters of water with chicken broth
Cook the fritters gradually until they rise to the surface
Remove with a skimmer, place on a plate, and reserve
Sauce
Saute the onion and garlic in sunflower oil for 5 minutes
Add tomato puree, carrot, and rosemary
Mix well and cook over medium heat, stirring occasionally, for 30 minutes
Blend in a blender and spread over the fritters
Dust with Parmesan cheese and serve.
