Ricotta balls with spinach and cream

Nodi balls are made from ricotta and semolina, a dish made from Italian Toscana, to learn how ricotta balls are served with spinach and cream with exquisite and exquisite taste.

Cooking time:

60 minutes

Enough to:

3 people

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Ricotta cheese: 2 cups

Parmesan cheese: large spoon (grated)

Salt, to taste

Peppers: as desired

Semolina: A cup

Vegetable Sauce: 1/2 cup (boiled)

– To spinach mixture:

Olive oil: 2 tbsp

Onion: 1 grain (large size / minced)

Garlic: Head

Spinach: bouquet

Cooking cream: cup

– To apply:

Pine: a large spoon (lightly roasted vegetable oil)

Sage: 4 leaves (slightly fried with vegetable oil)

Parmesan cheese: half a tablespoon (grated)

1. To prepare the Noodi: Mix the ricotta cheese, the grated Parmesan cheese, salt and pepper. Then, the mixture forms in small circles dipping the fish, and keep in the refrigerator for six hours.

2. For the spinach mixture: Fry the onion and garlic in a saucepan of the olive oil container, so as to become transparent, then add spinach and cooking creme. These ingredients are cooked for five minutes, or until the mixture is thick.

3. After removing the Nodi balls from the refrigerator, immerse the vegetable puree and add to the spinach mixture.

4. Method of presentation: This dish is decorated with pine, sage and Parmesan.