Serves 4

200 grams Fresh Spinach

150 grams Stale Bread, Chopped/Cubed

50ml Whole Milk

2 tbsp olive oil

1 Small Onion, Finely Chopped

3-4 Slices Speck or Prosciutto, finely diced

25 grams All Purpose or “00” Flour

40 grams Parmigiano

2 Eggs

1/2 tsp Ground Nutmeg

Salt and Pepper

3L Chicken Stock

4 Sprigs of Fresh Sage

2 Tbsp Unsalted Butter

BLANCHE THE SPINACH FOR 60 SECONDS IN SALTED WATER. DRAIN AND SQUEEZE OUT THE EXCESS WATER. ALLOW IT TO COOL SLIGHTLY THEN FINELY CHOP

PLACE THE BREAD IN A BOWL, ADD THE MILK AND LET IT SOAK

HEAT OLIVE OIL IN A PAN with THE ONION and speck. SAUTÉ for 4-5 MINUTES. REMOVE FROM HEAT and cool slightly

ADD THE SPINACH, FLOUR, PARMIGIANO, eggs, SALT, PEPPER, NUTMEG AND cooled ONIONS/speck TO THE soaked BREAD.

MIX WITH A WOODEN SPOON OR BY HAND UNTIL JUST COMBINED - DON’T OVER MIX

COVER WITH PLASTIC WRAP AND LET REST FOr 30 MINUTES

FORM THE MIXTURE INTO ROUND CANDERLi, ABOUT THE SIZE OF PING PONG BALLS

HEAT THE STOCK TO A LOW BOIL IN A LARGE POT, GENTLY DROP THE CANDERLI INTO THE HOT STOCK AND COOK FOR ABOUT 10 MINUTES

IN A SEPARATE PAN HEAT THE BUTTER UNTIL FOAMY, ADD IN THE SAGE LEAVES AND FRY FOR 1-2 MINUTES

SERVE THE CANDERLI WITH THE STOCK AND TOP WITH THE FRIED SAGE LEAVES, BUTTER AND A FINAL SPRINKLE OF PARMIGIANO