Spinacine with mashed potatoes and carrots

To prepare the spinacine with mashed potatoes remember first of all that the cooking of the spinacine requires only a few minutes, so first prepare the potatoes and carrots.

Clean the vegetables well by washing them under running water: then remove the peel from both the potatoes and the carrots. To speed up the cooking of the potatoes and carrots, you can naturally cut them into pieces: however, make the pieces not too small to be able to maintain the consistency of the two vegetables intact.

Put the potatoes and carrots to boil in two different pots in boiling water: you can also boil the two vegetables together, in the end you will get a mixed puree that will amaze you!

Then salt the pot of carrots: the potatoes will be salted later. Once the potatoes are cooked, eliminate the cooking water and you are ready to make your puree. 

Pass the potatoes through the potato masher: mix them with milk at room temperature, softened butter and parmesan. Adjust the salt and sprinkle with nutmeg. Stir decisively and pour the milk in a thin stream to achieve the consistency you like best for mashed potatoes. 

When the carrots are cooked, eliminate the cooking water and then pass them in the blender. Mix the carrot puree with the milk, butter and Parmesan. Add the salt and nutmeg according to your taste.

After both purees are ready, wash and season the fresh spinach with a citronette of extra virgin olive oil, lemon and salt. 

At this point you only have to cook the Spinacine: take a fairly large pan and pour a drizzle of oil into it. Heat the oil slightly: to check that the oil has reached the correct temperature, take some crumbs from the Spinacine breading and put it in the oil.

If the oil fries and small bubbles form around the crumb, it means that you can put the Spinacine in the pan. Let them brown for a couple of minutes on each side, until the breading is perfectly golden and crispy.