Potato and Spinach Cakes with Tomato Sauce
(Tortini di Patate e Spinaci con Salsa al Pomodoro)
Ingredients:
2 pounds plum tomatoes, halved
Salt and pepper
1/2 cup extra virgin olive oil
2 tablespoons butter
1 pound spinach, stems removed
1 large egg, lightly beaten
2 large or 3 medium potatoes, boiled and mashed
1/4 teaspoon finely grated lemon zest
1 cup dried bread crumbs
1 cup all-purpose flour
1/4 cup canola oil
Fresh mozzarella (optional)
Directions:
Preheat oven to 400°F.
Arrange the tomatoes in a single layer on a rimmed baking sheet; sprinkle with the salt and pepper, and coat well with the olive oil.
Roast for 35 minutes, or until the skins blister.
Cool and puree; set aside.
Heat a large skillet over medium-high heat.
Add the butter, melt, then add the spinach and cook, stirring, until wilted.
Transfer to a cutting board and let cool.
Squeeze the spinach dry and finely chop; place in a large bowl.
Add the egg and stir until well combined.
Add the mashed potatoes, Parmigiano cheese, and lemon zest, and season with more salt and pepper; stir until well combined.
Stir in the bread crumbs, 1/4 cup at a time, until the mixture holds together.
Pat into 2-inch by 1/2-inch thick cakes.
Dredge in the flour, patting off any excess.
Heat the canola oil in a large skillet over medium-high heat until hot but not smoking.
Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
Arrange the cakes over the roasted tomato sauce.
Top with mozzarella, if desired. Makes 4 to 6 servings.w minutes before removing to a wire rack to cool completely. Yields 72 servings.