sexta-feira, 8 de junho de 2012

Ricotta and spinach ball


½ teaspoon of baking powder;
01 tablespoon of grated Parmesan;
01 egg;
03 tablespoons of flour;
½ kg of ricotta mixed;
120 g of cheese plate, broken into small cubes;
200 g spinach, cooked and finely chopped;
Salt with water (brine);
Breadcrumbs (bread flour) to coat;
Black pepper;


Mix the ricotta, spinach, egg, flour, parmesan, salt and pepper, until dough is smooth, with good links. With floured hands, take small portions of dough, mold balls, flatten them and fill with a cube of cheese. Close to the balls do not open during cooking and book them on a floured surface. Dip the balls in the brine, drain them and pass into the breadcrumbs. Fry them in hot oil until golden and drain them on absorbent paper.


06 servings


40 minutes

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