Spinach Polpetti with Tomato Sauce
Spinach Polpetti with Tomato Sauce
Ingredients
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/4 cup (60 ml) olive oil
- 1 can (540 ml/19 oz) crushed plum tomatoes
- Salt and pepper
- 1/2 lb (227 g) fresh spinach
- 1 clove garlic, halved
- 2 tablespoons (30 ml) olive oil
- 1 lb (454 g) ricotta
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
- 2 eggs
- 3/4 cup (180 ml) flour
- Parmigiano-Reggiano cheese shavings
- Fresh basil leaves to taste
Instructions
- In a saucepan over medium heat, soften the onion and garlic in the olive oil. Add the tomatoes. Bring to a boil, reduce the heat and simmer for about 10 minutes. Season with salt and pepper. Keep warm.
Spinach Polpetti with Tomato Sauce