The freshness of spinach, harvested in spring, pairs beautifully with the creaminess of ricotta in a dish that represents a corner of Lucanian culinary tradition: Spinach Quenelles with Light Saffron Cream. This preparation, with its delicate flavor and soft texture, embodies the essence of Basilicata cuisine, where fresh and genuine ingredients are the undisputed stars. The cooking technique, which involves blanching the spinach followed by a quick sauté with butter and sage, enhances the vibrant color and aromatic fragrance of this vegetable, making the dish even more inviting. The ricotta, blended with Grana Padano and egg yolks, adds a note of sweetness, while nutmeg and pepper provide a touch of character. A distinctive element of this recipe is the light saffron cream, which not only enriches the dish with a golden hue but also brings the refinement of a precious ingredient, symbolizing a thoughtful and sophisticated cuisine. Spinach Quenelles are perfect for a dinner among friends or as a side dish for a meat course, but they can also transform into an elegant appetizer when served in smaller portions. In Basilicata, where gastronomic tradition merges with innovation, there are variations of this recipe: some add toasted pine nuts or fresh herbs for an additional layer of flavor. Whether it's a festive table or a simple family lunch, this dish always manages to surprise and delight, bringing with it the warmth of the hospitality typical of Lucanian cuisine.

In a pot, cook the spinach with a little water for 1 minute. Drain and squeeze the spinach, then chop it finely and sauté in a pan with butter and sage. Season with salt, pepper, and add some nutmeg. Place the spinach in a bowl to cool, then mix with ricotta, Grana Padano, and the egg yolks. Let the mixture rest. Add the flour and mix. Form the quenelles using two wet spoons. Grease a baking dish and add the quenelles after boiling them. Sprinkle generously with Grana Padano and bake until golden. Meanwhile, in a saucepan, heat some milk with a pinch of salt and saffron; add sage and then add the cornstarch mixed with a little water, only when boiling, to thicken the sauce. Stir in some Grana Padano and serve the quenelles with the sauce.