Review of last recipe - Just didn't understand this weird recipe. Even though I like all the ingredients, it really didn't taste good. Toss it!


TODAY'S RECIPE - SPINACH AND CHEESE SAUSAGES
In Italian, these are called rabaton

1 lb fresh spinach, stemmed
1 1/3 cup dried breadcrumbs
1 cup plus 2 tbsp ricotta cheese
1/2 cup freshly grated parmesan
4 eggs
2 medium garlic cloves, finely minced
1/2 tsp salt

5 cups chicken stock
1/2 cup flour
1/2 cup butter, melted
2 tsp dried sage, crumbled
freshly grated parmesan

Wash spinach thoroughly, shake to remove excess water. Transfer spinach to dutch oven. Place over low heat, cover and cook until wilted, stirring frequently, about 5 minutes. Drain spinach well and squeeze dry. Chop spinach coarsely. Transfer to large bowl. Blend in crumbs, cheeses, eggs, garlic and salt; mixture should be very firm. Form mixture into 1/2" x 2" sausages (can be prepared 1 day ahead; cover and refrigerate).

Preheat oven to 350 degrees. Generously butter large baking dish. Bring stock to rapid boil in large saucepan. Roll sausages in flour, shaking off excess. Carefully add sausages to stock in batches of 15-20 and cook until sausages float to top, about 2 minutes. Transfer to prepared dish using slotted spoon.

Add sage to melted butter. Pour over sausages and sprinkle with parmesan.

Serves 12.