Chef Chuck Fried Spinach Balls

Palline di Spinaci Fritti

Fried spinach balls are a wonderful appetizer, creamy and crunchy, full of flavors. Fresh spinach from the garden, the best ricotta you can purchase, parmigiano cheese from Italy and pungent garlic, all these ingredients together are quite tasty.

Fried Spinach Balls
5 cups fresh spinach
3/4 cup ricotta cheese
1 cup parmigiano cheese, grated
2 garlic cloves, minced
2 eggs
1 cup panko breadcrumbs
salt and pepper to taste
light olive oil for frying


Wash and dry spinach leaves, chop and set aside. In a large bowl mix ricotta, parmigiano, garlic, 1 egg, 2 tablespoons breadcrumbs, salt and pepper. Add spinach and mix well, form in small balls. Dip in beaten egg then breadcrumbs. Heat oil to 350 degrees and fry 3 at at time till golden brown. Drain on cloth or paper towels, salt and serve.

Chef Chuck's Italian Red Snapper

Dentice

Catch of the Day !

This crispy snapper was so moist and the tomatoes and shallots gave it a light delicate flavor. The fresh lemon juice added a bright zing! A great pairing with the garlic spinach and beans
for a smooth texture.

Red Snapper

1 pound red snapper
1 egg, beaten

1/2 cup breadcrumbs
1 cup canola oil
1 tomato, diced

3 shallots, diced
1 tablespoon fresh

rosemary, chopped

juice of 1/2 a lemon

Spinach

fresh organic spinach

1 tablespoon extra virgin olive oil

2 garlic cloves, minced
1/4 cup cannelloni beans

salt and pepper to taste

Wash and pat dry fish, dip in egg then breadcrumbs. Heat oil in frying pan and brown fish 3 minutes on each side, set aside. Pour out the oil and saute onions, tomatoes, rosemary and lemon juice cook for about 2 minutes. Plate fish and top with tomato toppings. Wash and dry spinach, heat olive oil in pan add garlic cook for 30 seconds add spinach, salt and pepper cook on low, till leafs are wilted add beans remove from heat.
Serves 2

Chef Chuck's Risotto Spinach Soup

Minestra di riso e spinaci

What a healthy, quick, simple and inexpensive soup to make. This soup was so comforting since there is still a chill in the air, on this Saturday, in mid March. I used fresh organic baby spinach and arborio rice for this dish. I grew these organic carrots in my greenhouse so tender and tasty. The essence of Italian cooking, has always been simplicity, so here we go.

Risotto Spinach Soup

1/2 pound fresh organic baby spinach

3 to 4 tablespoons extra virgin olive oil

1 small onion, finely chopped
1 carrot, finely chopped

2 garlic cloves, chopped
1 cup arborio rice

6 cups organic vegetable broth

1/4 cup pecorino cheese, grated

salt and pepper to taste

optional: red hot pepper flakes

Wash and place spinach in a large pan drizzle with olive oil, salt, pepper and cook on low heat. Turn spinach leaves till they wilt, remove from heat and place on cutting board, reserving any liquid. Chop spinach finely, set aside. In a large pot heat about 3 tablespoons olive oil and gently cook onions, carrots and garlic for 3 minutes. Add rice and coat with vegetable mixture, then add broth and any spinach liquid, bring to boil, cover and simmer 10 minutes. Add the spinach, salt and pepper to taste, partially cover pot and simmer another 5 minutes, until rice is tender. Drizzle extra virgin olive oil over soup and grate pecorino cheese on top and serve. Serves 4