Remove the middle stem of the spinach, wash and drain.
Reserve 20 nice looking spinach leaves ( or more if you have small leaves, better than having to go back to the shop like me!) Cook them 30 seconds, 3 or 4 at the time (to avoid them getting damaged) and dress them flat on a plate.
Cook the rest of spinach in a little water with a lid for 4/5 minutes or until cooked.
Drain the spinach and chop with a knife.
Separate the chicken with your hands as much as you can and finish by cutting with a knife.
Crush the hazelnut in a pestle and mortar.
Tear the tarragon leaves in pieces.
Mix all the ingredients above with the ricotta and form balls in any size you like! Small for snacks or starter or bigger for a meal.
Envelop each ball delicately in a spinach leaf.
This dish can be prepared in advance as you just need to steam the chicken balls for 3 minutes. Finish with a few sesame seeds on the top.
I serve this dish with rice.
The possibilities are endless, you can even use blue cheese mixed with a little ricotta, if you like.