Yield: 12-15 bites

 

Spinach cheese bites:

1 (24-oz.) bag frozen spinach

1 tablespoon oil

1 tablespoon butter

1 small onion, finely diced

6 cloves garlic, minced

1 heaping tablespoon flour

Salt, to taste

Black pepper, to taste

2 heaping tablespoons heavy cream

1 egg

1 heaping cup shredded mozzarella cheese

½ cup J&J whipped cottage cheese

Breading:

1 cup cornstarch

3 eggs

Salt, to taste

2 cups panko breadcrumbs

Oil, for frying

Rosa sauce:

1 tablespoon oil

1 tablespoon butter

1 small onion, finely diced

2 cloves garlic, minced

1 heaping tablespoon flour

2 cups marinara sauce

1 cup heavy cream

½ teaspoon oregano

1 teaspoon sugar

1 teaspoon salt

½ teaspoon black pepper

For serving:

Store-bought pesto

You will also need:

1 net cooking bag

Prepare the spinach-cheese bites: Put the frozen spinach in the cooking bag and run it under hot water to defrost. Squeeze out most of the liquid and set aside.

In a skillet, heat oil and butter over medium heat. Add the onions and saute for 2 minutes, or until translucent. Add the garlic and saute for 30 seconds. Add the flour and mix well to form a roux.

Add the spinach, season the mixture with salt and pepper, and mix well. Add the heavy cream and turn off the heat. Set aside to cool to room temperature and then stir in the egg.

Add mozzarella and whipped cottage cheese and mix once more. Refrigerate overnight or 4–6 hours, until the mixture is firm and cold.

Prepare the breading: Place 3 bowls on your work surface. Add the cornstarch to the first bowl. In the second bowl, beat the eggs and season with salt. Add the panko to the third bowl.

Remove the spinach-cheese mixture from the refrigerator and form it into balls about the size of a golf ball.

Dip each one in cornstarch (brushing off the excess), then eggs, and then panko.

In a saucepan, heat 3 inches of oil until piping hot (drop a pinch of panko into the oil; if it sizzles, the oil is ready). Deep-fry the spinach-cheese balls until golden, about 4-5 minutes, stirring so they cook evenly. Set aside on a plate lined with a paper towel.

Prepare the rosa sauce: In a skillet, heat the oil and butter over medium heat. Add onions and saute for 2 minutes, or until translucent. Add garlic and saute for 30 seconds. Add the flour and mix well to form a roux.

Add marinara sauce and mix well. Add heavy cream, oregano, sugar, salt, and pepper. Raise the heat to medium-high and bring the sauce to a boil, stirring so it doesn’t burn. Turn off the heat and blend with an immersion blender until smooth.

To serve, add some sauce to each plate and top with a few spinach-cheese bites.

 

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