1.2 kg (2 1/2 lb) frozen spinach
500 g (1lb 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 (3 1/2 oz) unsalted butter | 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 it 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.
Serves 8 |  |
