Spinach-Cottage Cheese Dumplings with Salsa

Balls of flour, spinach, cottage cheese, louine, parmesan, eggs and other ingredients, fried until golden brown, served with tomato salsa.

Ingredients:

200 g of fresh lettuce 100 g linguine 100 g cottage cheese 50 g parmesan + to serve 50 g flat flour + to dust 40 g butter 2 pcs egg 1 pc garlic cloves 1 tbsp fresh chives ground pepper salt For tomato salsa: 300 g cherry tomatoes (yellow, red and orange) 12 pcs anchovy slices 1 handful of basil leaves 1 tablespoon olive oil 1 tbsp white wine vinegar 1 pk garlic cloves 1 pk garlic cloves /td> ground pepper salt

Procedure:

1. Put the washed spinach in a bowl, mix with the luchina, cottage cheese, beaten eggs, grated Parmesan cheese, semi-coarse flour, finely chopped chives, peeled, crushed garlic clove and process to a compact mass
2. Form it into small balls, coat them in semi-coarse flour and fry them on all sides in hot butter until golden brown
3. Prepare the salsa; cut the washed cherry tomatoes in half, mix them with chopped anchovies, finely chopped basil leaves, peeled, crushed garlic cloves and pour over them oil mixed with wine vinegar, salt and pepper
4. Serve the dumplings with prepared tomato salsa or warm tomato sauce, but can also be served as a side dish with roast chicken.