Spinach Rissoles from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco
Wash the spinach thoroughly, cook only in the water left on the leaves. Drain well, pressing between 2 plates is a quick method. Chop the spinach. Beat the eggs and add them to the Parmesan, nutmeg...
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Cooking tools:
- Saucepan
- Colander
- Plate
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pepper mill
- Wooden spoon
Ingredients
- salt
- freshly ground black pepper
- 6 tablespoons olive oil
- 450 g/1 lb spinach
- 4 tablespoons freshly grated Parmesan cheese
- 2 eggs
- 30 g/1 oz breadcrumbs from day-old bread
- ¼ nutmeg, freshly grated
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