Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 50 minuti |
Ingredients
| 250 g | of spinach |
| 90 g | breadcrumbs |
| 1 | egg |
| q.b. | fine salt |
| 250 g | ricotta Sterilgarda |
| 50 g | parmesan cheese DOP |
| q.b. | black pepper |
| 20 g | extra virgin olive oil |
| 1 cloves | of garlic |
Preparation
- Take a pan, heat the extra virgin olive oil and add the garlic clove.
- Add the previously washed spinach and cook for 5-6 minutes over high heat, stirring often.
- Remove the garlic and drain the spinach using a sieve, pressing it lightly to remove any remaining water and let it cool.
- Then, using a knife, roughly chop the spinach.
- Pour the Sterilgarda Ricotta into a bowl, add the drained spinach and Parmigiano Reggiano DOP, salt and pepper.
- Add the breadcrumbs to the mixture and mix everything together.
- Using your hands, form meatballs of about 20 g each.
- Place the meatballs in a bowl where the egg has previously been beaten, along with salt and pepper.
- Take another bowl with the breadcrumbs and pass the meatballs through it to form the breadcrumb coating.
- Prepare a baking tray lined with baking paper and arrange the meatballs.
- Bake in a preheated oven in static mode at 200 degrees for about 20 minutes.
- Serve.
Get a soufflé mold and grease it with butter. Crack the eggs and set aside the yolks. Beat the egg whites. Cut the Emmental into cubes. Allow the Sterilgarda ...
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