1/4 cup chopped onion
1/2 cup chopped boiled spinach or fresh baby spinach
2 tablespoons extra virgin olive oil
2 large eggs
1/4 cup milk
1/6 cup hard cheese
0.5 ounces flour
3/4 cup stale bread cut into cubes
1 pinch of nutmeg
Butter
Salt
Pepper
Carandini Italian Cheese Dressing with Sweet White Vinegar and Parmigiano Reggiano.
Fry the onion in 2 tablespoons of oil until golden brown and a little softened. Blend the spinach together with the eggs and milk and then add the mixture to the bread cut into 1/2 inch cubes, the onion, grated hard cheese, flour, salt, and nutmeg. Let the dough rest for 30 minutes in the fridge. With your hands, form 10 balls with the help of a little flour. Cook them over low heat in boiling broth for 15 minutes. Serve with melted butter and Italian Cheese Dressing with Sweet White Vinegar and Parmigiano Reggiano.
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