Spinaches and milk-cream balls

spinach balls3

I always face a wall when I try to convince my child to eat some vegetables.

I was discussing about it with our pediatrician yesterday (for the twentieth time…). He sarcastically told me that recently a group of scientists collected all the articles published so far on child dieting and noticed that whilst all of the studies state unequivocally that children must eat vegetables none of them suggest how to convince them to do it.

Was it a way to stop the argument forever?

However, in my last attempt to prepare a new recipe of “dinosaurs meet balls”, I decided to taste/test the spinach and milk cream balls of our Ligurian culinary tradition.

Apart from my angle, they are a wonderful vegetarian main dish or an appetizer when you invite friends at home for dinner. Here is the recipe!

 

 


 

spinach 2

WHAT YOU NEED:

500 g of spinach

½ small white onion

Extra virgin olive oil

1 tee spoon  of sugar

3 branches of marjoram

½ tee spoon of lemon skin

100 ml of milk cream

3 table spoons of parmesan cheese

2 eggs

¼ tee spoon of nutmeg

Salt

Pepper

Bread crumbs

Peanuts Oil (for frying)

 

HOW YOU PREPARE IT:

  1. Clean the spinach and put them humid in a pan, cover and stew for 5 minutes at medium heat.
  2. Drain them very well squeezing out all the water (tip!: as they burn when you keep them out of the heat I use to pass them through the fresh water of the tap before squeeze them) and chop them.
  3. Chop the onion and put it in a skillet to brown with 2 spoons of extra virgin olive oil. After 2 minutes add the sugar, the lemon skin, the marjoram chopped, the milk cream and the chopped spinach. Cook for 10 minutes stirring often. Take the spinach off the heat and let them get cold.
  4. Put the creamy spinach in a bowl, add the eggs, the nutmeg and the parmesan cheese. Mix up all together with a fork. Add salt and pepper to taste.
  5. With the dough prepare many balls of the size of a walnutDust them the bread crumbs and fry them in peanuts oil for 5 minutes or when their surface get brown.

 

spinach balls ingredients

 

spinach balls preparation

 

 

spinach balls frying

 

spinach balls4

 

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Ciao! I’m Enrica

a home cook, food researcher and experience curator bred and born in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
Here we celebrate Liguria’s gastronomic diversity and richness through its recipes, producers, traditions and shops.

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