Serves 6

2 cups stale bread, cubed

1 cup boiling broth, milk, or water

1 cup fresh spinach, cooked and drained

2 cloves garlic

¼ cup fresh parsley

2 green onions

Dash Tabasco

1 egg

Salt and pepper to taste

1 cup pecans, chopped

5 cups peanut oil

Tomato Coulis (page 122)

• In a large bowl, pour boiling liquid over bread cubes. Cover and set aside.

• In a food processor, combine spinach, garlic, parsley, and green onions. Pulse until ingredients are finely chopped. Add spinach mixture to moistened bread cubes, along with Tabasco, egg, and salt and pepper. Mix ingredients until blended. Form mixture into 1-inch balls.

• Roll balls in chopped pecans, pressing gently while rolling, and set aside.

• Heat oil into one or more fondue pots, taking care not to fill pots more than ⅓ full. Guests can skewer balls or use wire strainers to dip in hot oil.

• Spinach balls should be dipped in tomato coulis before eating.