Ingredients
4
4 servings
- •1 ½ cups bread crumbs
- •1 cup grated parmesan cheese
- •½ cup ricotta cheese
- •8 oz spinach, cooked
- •¼ cup olive oil
- •1 egg
- •1 teaspoon salt
- •1 cup milk
- •6 oz fontina cheese, cubed
- •flour, for dusting
- •1 ½ tablespoons olive oil
- •3 tablespoons butter
- •10 fresh sage leaves
- •1 ½ tablespoons balsamic vinegar
- •shredded parmesan cheese, garnish
Instructions
- Combine breadcrumbs, grated parmesan, ricotta, cooked spinach, olive oil, egg, salt and milk until it forms a dough that sticks together.
- Divide the dough into balls. Take one ball, flatten and place a cube of fontina cheese in the center, wrap the dough around the cheese. Dust with flour and set aside. Repeat with remaining dough balls.
- Cook the bread dumplings in boiling water. They are ready when they float to the surface. Remove with a slotted spoon and set aside.
- Heat olive oil in a large pan over medium high heat. Add the bread dumplings and cook until golden brown on all sides.
- Add butter and sage, toss to coat. Plate the bread dumplings. In the same pan with butter and sage, carefully add the balsamic vinegar and remove from heat.
- Spoon the balsamic butter sage sauce over the bread dumplings.
- Garnish with shredded parmesan and enjoy!
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