Thursday, May 28, 2009
Polpettine di Spinaci - Spinach Meatballs
Also today I'll show you another recipe from the cuisine of Bologna, lighter than the last one, for the joy of all the people who, like me, is on diet and who could use it as a complete meal for lunch or dinner. The ones who haven't weight problems can use this dish as a starter, but the evil god of the fat people will punish you one day.
The ingredients here are very typical of my region: sausage, spinach and Parmesan cheese. We can meet them in many sauces and various combination. Here they are used to produce some small meatballs that, when hot just after being cooked, melt into the mouth. You can use their flavor to slothfully trick who doesn't like vegetables, just like mother did when I was a child with this and others deceits.
Ingredients for approximately 4 persons: 1.1 lb. of spinach, 7 oz. fresh sausage, 8 tablespoons of grated Parmesan cheese, 3 1/2 tablespoons of butter, 2 eggs, breadcrumbs, grated nutmeg, salt, pepper.
Preparation: wash the spinach and boil them is a few water (or steam them). Put them in a bowl together with the sausage, the cheese, a pinch of grated nutmeg, a couple of whisked eggs and salt and pepper as you like. Mix well the dough and shape from it some little balls that you have to sprinkle with breadcrumbs. Fry the balls in some hot butter and serve them at table still very hot.