Potato and spinach rings

Put to boil the potatoes in water initially cold and slightly salty.

Freshly cooked Peel and pass through a food mill using the disc end.

Gather up the past in a bowl, rub a insaporitelo of nutmeg, a pinch of salt, 2 tablespoons of parmesan and cream.

approximately 20 g of butter.

Finely hand chopped spinach, well drained.

Let them dry in a pan with 10 g of butter and sprinkle the pretzels.

Lightly flour the work surface and bigger and better the past, cold, forming a sort of rectangular sheet with a thickness of about 2 cm.

At the Centre stand to sausage spinach.

Roll the potatoes in spinach, close the roll, flour it well.

Cut into slices with a knife: it should produce a fortnight.

Heat a non-stick pan approximately 35 g butter.

When it is hot, take Brown floured rings, only enough for a light golden brown.

Rigirateli with a spatula and brown them on the other side.

Serve very hot.