You know that recipe you are not quite sure will turn out well, or, in fact, at all. The one which could be quite dull. Or a failure. Or make you curse under your breath. And then out of the blue it comes and blindsides you with its almighty success. BAM! It’s a roaring and cheering crowd, it’s like winning the 100m at school, it’s love at first bite. People, I bring you polpette di spinaci alle nocciole, found on an Italian food blog recommended by a work colleague. The fact it was in Italian wasn’t going to stop me (thank you Google Translate). Don’t let it put you off either. This fabulous blog, Mozza In Carrozza, is a must if you are serious about your food.
Polpette di spinaci alle nocciole
Adapted from Mozza in Carrozza
Salt, pepper, oil
A handful of breadcrumbs
15g chopped hazelnuts
30g grated parmesan
Put the spinach in a colander (you might have to do this in batches) and pour boiling water from the kettle over it. Drain and carefully squeeze out the water. Spread out on kitchen paper if need be and soak up the excess water by patting it with more paper.
Wash and peel potatoes, then cut it into pieces. Cook in boiling water until soft. Drain. Mash the potatoes and mix with the spinach. Add in the parmesan cheese, egg and hazelnuts. Season with salt and pepper.
Lightly grease your hands (I use spray oil) and shape the mixture into balls the size of a walnut. Place on a greased baking sheet. Sprinkle the spinach balls with breadcrumbs and then place in a preheated oven for 20 minutes at 200 degrees Celsius.
Serves two generously as a starter.