Pellets of spinach

Place the tile still frozen by a package of chopped spinach in a pot and let it thaw completely.

You absorb water and leave them on the fire no more than 5 minutes.

Drain, rinse well and then strizzateli to the knitting mill.

You can also use fresh spinach, about 1/2 pound, but the preparation time will be doubled.

Fire place a pan with a little butter, let it warm up and pour the spinach stirring well until they are well seasoned and dried.

Remove from heat, let cool, then add a whole egg, plenty of grated Parmesan, a pinch of nutmeg and add salt.

Pour this mixture in a greased dish of butter and let it cool completely.

When it is cold and hard, with a spoon take a bit with a spoon of mixture and form a Pellet the size of a walnut, pass in the flour, then in beaten egg and then in bread crumbs.

Prepare so many spinach balls that friggerete in a pan with butter.

You can serve hot or cold as desired and use them very well as an appetizer or as a side dish for a roast and still as servendole as a first course consommes.