Ingredients: Per 4 servings
To prepare the “maltagliati romagnoli”, mix the flour with the eggs, cheese, grated lemon and nutmeg, salt, and water to obtain a consistent dough. Chop this up to obtain some tiny pellets. Meanwhile, sauté in olive oil some chopped onion, celery and carrot, add the paste, and cook for 15-20 minutes. Lastly, mix in the finely chopped raw spinach and leave to cook for another 30 minutes. Cook the “maltagliati” in the stock and as soon as the first bubbles appear, pour the spinach puree prepared previously into the pot and serve immediately.