And' a poor soup been apparently born by the imagination of the housekeepers that you/they had to often invent him the supper with what you/they had available to the moment.

- 200 gs. of fresh (those to small leaves are the best because more tender) spinaches - 2 spoons of oil - 1 onion (better if white) - salt and pepper q.b. - 400 gs. of ricotta - 4 slices of stale home bread - 100 gs. of seasoned pecorino, grated.

You wash well the spinaches, do asunder you them, leave them to you to drip in a strainer, therefore dry you them with a canvas. In a saucepan heated the oil, you put the onion minced end and do you her to fade up to when it will become almost transparent, therefore salty and peppery. You now add the ricotta passed to the sieve making her/it brown. When you/he/she will have taken color you add the fresh spinaches and you make insaporire the everything. You put in a tray bread's slices toasted, pour us the soup, you sprinkle with the grated pecorino and you serve.
Note - The spinaches can be replaced with the beet or, better still, with fresh grasses of field, according to the season.