Spinach Balls
Spinach Balls
Posted by shellbob65 at recipegoldmine
com
Here is our family recipe for an old Sicilian family favorite
I’ve never seen it anywhere before, and I have only heard of one person outside of my family making something like it
My kids love it, and I have never served it to a kid that wouldn’t eat it
Best of all, you will usually have all of the ingredients on hand, and sinfully easy to make
Here goes:
20 to 24 oz canned (NOT fresh or frozen)
spinach, well drained
3 eggs
1/2 cup bread crumbs
1/2 cup Parmesan cheese
3 cloves finely chopped garlic
Olive oil
Salt and pepper to taste
Mix all ingredients, except oil, well
Drop by the tablespoon into enough preheated olive oil to saut
Bagna Cauda
Bagna Cauda (Hot Garlic and Anchovy Sauce)
This is a classic sauce from Piedmont, Italy which is for garlic lovers only
The name means “hot bath” and it is served in the same way as fondue, in a pot in the center of the table over a candle
Surround it with raw vegetables which are dipped into the sauce
Serve with plenty of red wine and crusty bread
1/4 cup butter
5 cloves garlic, finely sliced
8 anchovy fillets in oil, drained
1 cup olive oil
Heat butter in the serving pot or a small saucepan and add garlic
Keep on low heat so that garlic does not brown
Add anchovies and stir well, then gradually add oil
Cook for about 10 minutes, over low heat, stirring constantly
Place on the table over a candle
Serve with raw vegetables such as sliced peppers, celery, fennel, cauliflower, broccoli, mushrooms and carrots
You can also serve with Italian breadsticks