Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 500 g | pre-cleaned broccoli |
| 250 g | Sterilgarda ricotta |
| 1 | egg |
| 100 g | of breadcrumbs |
| 30 g | for the breading |
| Grated zest of ½ an untreated lemon | |
| 2 cucchiaio | of extra virgin olive oil |
| q.b. | saltq |
| q.b. | pepper |
Preparation
- Separate the broccoli into florets and steam them for 12–15 minutes, until tender. Let them cool slightly and dry them well.
- Drain the Sterilgarda ricotta in a colander. Mash the broccoli with a fork and mix it into the ricotta.
- Add the egg, lemon zest, salt, and pepper. Gradually incorporate the breadcrumbs until the mixture is moldable.
- Let it rest in the refrigerator for 15 minutes, then shape into about 16 slightly flattened meatballs.
- Coat them in breadcrumbs and arrange them on a baking sheet lined with parchment paper. Drizzle with oil.
- Bake in a preheated static oven at 200°C for 20–25 minutes, turning them over gently halfway through cooking. Serve hot.
Boil the washed spinach in salted water for about 3 minutes (or 6 if frozen), then squeeze and blend until you obtain a puree. Beat the eggs in a bowl ...
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