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Spinach Recipes
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Fresh Spinach Dumplings
1 large bag triple-washed spinach
1/2 cup chicken on vegetable stock
1 1/2 cups ricotta cheese
2 tablespoons flour
4 egg yolks
Salt & pepper
Pinch nutmeg
Pick through spinach. Heat the stock
in a large
stockpot to boiling. Add spinach and
stir until it
wilts downs. Drain spinach well. Squeeze
out excess liquid.
Chop spinach. You should have about
3 cups.
Mix ricotta, flour, yolks and seasonings.
Add spinach. Mix well. Form into cylinders
3 inches
long and about 1 inch thick. Drop carefully
into pot
of boiling, salted water and cook 5
minutes.
They will rise to the top. Toss with
your favorite
tomato sauce and serve as is or place
in a casserole,
use lots more sauce add a lot of freshly
shredded
parmesan or asiago cheese and broil.
Comments:
 steve@pulpkitchen.com
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