Spinach canederli with Grana Padano fondue

A traditional, humble Tyrolean dish, enriched with Grana fondue; alternatively serve in stock.

INGREDIENTS FOR 2 PEOPLE

300 g FRESH SPINACH LEAVES

1 SHALLOT

1 GARLIC CLOVE

20 g BUTTER

200 g STALE BREAD

50 g GRANA PADANO

20 g TYPE 00 FLOUR

1 EGG

SALT

PEPPER

FONDUE

100 g COOKING CREAM

100 ml MILK

50 g GRANA PADANO

I wilt fresh spinach in a pan with extra virgin olive oil, a garlic clove and chopped shallot. I add butter, salt and pepper and cook briefly, drying well without added water; spinach releases its own. I chop finely.

I finely dice the bread and add flour.

I add grated Grana.

I add chopped spinach and a lightly beaten egg.

I add salt and pepper, mix well and rest for at least half an hour so the bread moistens and becomes workable.

I briefly used a hand blender for a uniform mixture, then worked by hand. I needed no extra liquid, but add a splash of milk or water if it will not bind.

With damp hands, I form 14 balls.

For the fondue, I bring water to the boil in a small pan and place a bowl over it with cream, milk and grated Grana, cooking in a water bath.

It should be smooth and very fluid.

I bring salted water to the boil and cook the canederli for about 10 minutes.

I put hot fondue in a deep plate, drain the canederli, coat with more fondue and finish with Parmesan and freshly ground pepper.