facing the existential problem of all, in the kitchen: the weather, which runs and inexorable forces us to do somersaults to keep up with all the commitments we have. It will be interesting to see all that we invent ingenious methods to produce fast and original recipes, I give my contribution for now with this recipe ... (?) ... Although more than a recipe, this is the festival of recycling! The idea came a few nights ago, the man of home came out to play football, I had to clean house and do things even the PC, in short time was short, and while I realize that .. "Toh ... but I did not had dinner yet!" ... To that ... panic! I remembered that somewhere I had the recipe for meatballs with bread, posted by Joan on Forum trifles, and since I had already tried and they were good, I thought I would change a little, just to avoid adding to a meal of side dishes vegetables or slices of cheese ... for the series ... it all down with that then it works!
Ingredients 1 garlic spicchietto
Breadcrumbs (one cup about cappuccino)
parsley (the dried), 1 slice of fontina
3 cubes frozen spinach
milk taste Salt and pepper to taste
First boil the water, and reached boil, add salt and cook the diced spinach (which usually takes them 8 / 9 minutes, according to the package). In the meantime, we mix the breadcrumbs with milk, until you get a pap, add a little parsley, salt and pepper to taste, the clove of garlic that is chopped finely and slice of fontina, suitably reduced to pieces little ones. Now the spinach should be cooked, so they drained, squeeze them e li tagliuzzamo un po’, per amalgamarli al composto. Infine formiamo delle polpette (le mie, lo so …. avrebbero bisogno dell’estetista!!) e friggiamo per qualche minuto in abbondante olio caldo. Considerando la cottura degli spinaci di 10 minuti al massimo, 5 minuti per il “mescolamento ingredienti” e 5 o 6 minuti di frittura … direi che può considerarsi decisamente una ricetta veloce!!
