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Spinach – Ricotta – Balls in a Pepper Boat

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Ingredients for 4 servings:

  • 200 g leaf spinach, cleaned and weighed
  • 150 g ricotta
  • 2 cloves garlic, finely chopped
  • 1 spring onion(s), finely sliced
  • 2 tbsp fresh basil, finely chopped
  • ½ tsp oregano, fresh, finely chopped
  • pepper
  • 2 red bell peppers, cut into eighths
  • 4 slice(s) lemon(s), quartered
  • 16 olives, black

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

fresh, green-red snacks

Briefly blanch the spinach in boiling water, drain, and squeeze the excess water gently. Then finely chop. Mix the spinach well with the ricotta, garlic, spring onions, basil, and oregano. Season with salt and pepper and let it sit in the refrigerator for 1 hour. Scoop out small dumplings with a spoon and place each one on a bell pepper wedge. Garnish with lemon wedges and olives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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