- serves 8 people
- preparation 20 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1.2 kg (2½ lb) frozen spinach
- 500 g (1 lb 2 oz) ricotta
- 2 organic egg yolks
- 2 cups grated parmigiano plus extra 1 cup for table
- salt and pepper
- plain (all-purpose) flour, for dusting nudi
- fresh sage leaves
- 100 g (3½ oz) unsalted butter
Instructions
Squeeze all the water out of the spinach. Add to ricotta, egg yolks, parmigiano, salt and pepper and mix very well.
Take about 1 tablespoon of this mixture at a time and roll into little balls, dusting with flour. Boil some salted water, and drop about 10 balls at a time into the water. As soon as they float to the surface, they are ready (about 1 minute). With a small sieve, fish them out and put them on a heated serving dish, one next to the other.
Put a generous sprinkling of parmigiano over the nudi.
Melt butter with sage, when it foams pour it over nudi, then serve immediately.
Recipe from Under The Olive Tree by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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