I am in a serious rush and running behind at the same time. In the month of September, if I’m not spending my days preserving the season’s overabundance of tomatoes entire crates at a time, I get the distinct sensation that I am missing something important. Every minute counts and I cannot decide if I should be writing about how to preserve summer figs or spend my afternoons making melanzane alla parmigiana with eggplants from the garden. What on earth this has to do with my recipe for spinach polpette has a kind of logic that I can easily explain.
Spinach polpette are a classic of mine. Friends send me messages asking me to bring them along to parties. After tasting these slightly out of the ordinary and intensely green appetizers, guests at my cooking lessons inevitably agree that my polpette are an immediate and absolute favorite.