Italian Spinach Balls With Parmesan, Romano and Mozzarella Cheeses
Minggu, 27 Januari 2013
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I arrived 15 minutes early for my shift at the public library book store. The two departing volunteers were discussing vegetarian food. "I'll give you my recipe for Italian spinach balls," one said. His statement aroused my curiosity. Though I had heard of spinach balls, I had never tasted or made them.
My curiosity led me to an Internet search and to my surprise, found many recipes for this classic Italian dish. All of them contained either bread crumbs or flour to hold the chopped spinach together. Eggs helped bind the meat ball mixture as well. One recipe called for nutmeg, a common ingredient in creamed spinach. Another called for lean ground beef.
"The Cooking of Italy," by Waverly Root, in my cookbook collection, contained more information. Because he lived in Italy, Root is familiar with the food, and describes it as colorful and harmonious. "Italians obviously believe that the pleasure of eating (and living) is enhanced by preserving the characteristic tastes of separate ingredients (and the personalities of the individuals)," he writes.
Root's recipe for spinach balls differs from the ones I found on the Internet. The balls are cooked in boiling water first, transferred to a buttered baking dish, sprinkled with cheese, and broiled. Reading the recipe made me salivate and I decided to make my own version of it.
I followed the basic recipe, adding half Parmesan and half Romano cheese for more flavor. Large balls are ideal for a sandwich or casserole. Smaller ones make tasty appetizers and may be served plain or with sauce. Since I was going to make a casserole, I made large balls, cooked them in the oven, and added them to tomato sauce. Within minutes, the kitchen smelled like a pizzeria. This recipe will help you get the vegetables you need and satisfy your yearning for Italian food.
Ingredients
10-ounce package frozen chopped spinach, thawed
1/2 cup Italian bread crumbs
1 cup grated Parmesan and Romano cheese
2 large eggs, room temperature
1 teaspoon onion powder
Salt and pepper to taste (may be omitted)
2 tablespoons melted butter
2 tablespoons olive oil
2 cups no-salt tomato sauce
Mozzarella cheese, shredded
Method
Put spinach in a strainer and press out every drop of water. Transfer spinach to a large mixing bowl and add all remaining ingredients, except the Mozzarella. Form the mixture into 18 large balls or 36 small ones. Cover a rimmed baking pan with release aluminum foil. Set the balls on the pan, leaving an inch between them, and bake in a 350-degree oven for 20 minutes. Remove from oven and increase heat to 425 degrees. Coat a baking dish with cooking spray. Spoon tomato sauce on bottom and set meat balls in sauce. Sprinkle with Mozzarella cheese and bake, uncovered, for 10-12 minutes, or until balls start to brown. Serve with Italian bread and fresh fruit. Makes 6 servings.
Copyright 2011 by Harriet Hodgson
My curiosity led me to an Internet search and to my surprise, found many recipes for this classic Italian dish. All of them contained either bread crumbs or flour to hold the chopped spinach together. Eggs helped bind the meat ball mixture as well. One recipe called for nutmeg, a common ingredient in creamed spinach. Another called for lean ground beef.
"The Cooking of Italy," by Waverly Root, in my cookbook collection, contained more information. Because he lived in Italy, Root is familiar with the food, and describes it as colorful and harmonious. "Italians obviously believe that the pleasure of eating (and living) is enhanced by preserving the characteristic tastes of separate ingredients (and the personalities of the individuals)," he writes.
Root's recipe for spinach balls differs from the ones I found on the Internet. The balls are cooked in boiling water first, transferred to a buttered baking dish, sprinkled with cheese, and broiled. Reading the recipe made me salivate and I decided to make my own version of it.
I followed the basic recipe, adding half Parmesan and half Romano cheese for more flavor. Large balls are ideal for a sandwich or casserole. Smaller ones make tasty appetizers and may be served plain or with sauce. Since I was going to make a casserole, I made large balls, cooked them in the oven, and added them to tomato sauce. Within minutes, the kitchen smelled like a pizzeria. This recipe will help you get the vegetables you need and satisfy your yearning for Italian food.
Ingredients
10-ounce package frozen chopped spinach, thawed
1/2 cup Italian bread crumbs
1 cup grated Parmesan and Romano cheese
2 large eggs, room temperature
1 teaspoon onion powder
Salt and pepper to taste (may be omitted)
2 tablespoons melted butter
2 tablespoons olive oil
2 cups no-salt tomato sauce
Mozzarella cheese, shredded
Method
Put spinach in a strainer and press out every drop of water. Transfer spinach to a large mixing bowl and add all remaining ingredients, except the Mozzarella. Form the mixture into 18 large balls or 36 small ones. Cover a rimmed baking pan with release aluminum foil. Set the balls on the pan, leaving an inch between them, and bake in a 350-degree oven for 20 minutes. Remove from oven and increase heat to 425 degrees. Coat a baking dish with cooking spray. Spoon tomato sauce on bottom and set meat balls in sauce. Sprinkle with Mozzarella cheese and bake, uncovered, for 10-12 minutes, or until balls start to brown. Serve with Italian bread and fresh fruit. Makes 6 servings.
Copyright 2011 by Harriet Hodgson
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Judul: Italian Spinach Balls With Parmesan, Romano and Mozzarella Cheeses
Ditulis oleh Unknown
Rating Blog 5 dari 5
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Rating Blog 5 dari 5
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