One large bunch of spinach (approx. 700g)
2 free range eggs
½ tsp of nutmeg
1 glove of garlic crushed
100g of breadcrumbs (use gluten free if required – you can also use some crumbed GF toast)
50g parmesan cheese, grated
Oil for shallow frying
Pasta and Sauce:
250g Chickpea pasta
3 cloves of garlic crushed
2 bird’s eye chillis
2 tbsp olive oil
2 zucchinis grated
60g parmesan grated
Wash the spinach, then remove and discard of the stems.
Boil a saucepan of water and then blanch the spinach leaves for 2 minutes. Strain the leave out with a colander and allow them to cool.
Once the leaves have cooled take a small handful at a time and squeeze out as much water as you can. Chop the leaves finely.
In a bowl mix the chopped spinach leaves with the eggs, nutmeg, garlic, breadcrumbs and parmesan.
In a frying pan gently heat enough oil for a shallow fry.
Roll the spinach mixture into small balls and place in the frying pan. Cook until golden on each side. Set aside or keep in a warm oven.
Pasta and sauce:
In a saucepan of boiling water cook the pasta for around 10 minutes, until the desired texture is achieved.
Meanwhile, in a fry pan, fry the garlic and chilli in the olive oil briefly, then add the grated zucchini. Cook until the zucchini softens.
When the pasta is cooked, strain it and then add it to the zucchini mixture with the grated parmesan. Combine and then serve with the previously prepare spinach balls.
Credit to Antonio Carluccio for this recipe.