October 24, 2007 | By Chhiwate In
Eggs |
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4 lb Spinach
Salt 2 c Ricotta
2 Eggs
1 1/2 c Freshly grated parmesan
Pepper Freshly grated nutmeg Flour 6 tb Butter, melted
Wash the spinach and remove the stems.
In a large pan with the
lid on, steam the leaves with a little salt in the water that
clings to them, turning them over, until they crumple.
Strain and
squeeze every bit of water out with your hands: this is
all-important and is the secret of success (otherwise the dumplings
would fall apart).
Finely chop the leaves Mash the ricotta and stir
in the eggs, half the parmesan, salt, pepper, nutmeg and spinach.
Work very well, shape into balls the size of a walnut and roll in
flour.
Fill a large saucepan halfway with water, bring to the boil
and very carefully drop in the dumplings.
Keep the water barely
simmering until the rise to the surface - they do so very quickly.
Lift them out very carefully with a slotted spoon and serve very
hot with melted butter and the remaining parmesan.
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