Servings:
Makes about 40 pieces Servings
Ingredients
- 1 quart chicken stock (white)
- 1 cup semolina flour
- 1 cup ramps, chopped
- 1 cup spinach, chopped
- 1 cup fontina cheese, cut in quarter-inch squares
Preparation
Baking Directions:
Bring chicken stock to a boil.
Add semolina flour and reduce heat.
Add salt and pepper and simmer for 20 minutes.
In a separate pan, blanch ramps and spinach.
Shock in ice water and squeeze dry.
In a blender, puree the semolina, ramps and spinach until a smooth paste has formed.
Spread mixture on a sheet tray and cool.
Once cool, form into small balls and insert Fontina cheese into the center.
Coat outside of the balls with ground panko crumbs and pan fry in vegetable oil until golden brown on all sides.
