Tag: spinach

Ricotta and spinach, not only in ravioli! – Italian Cuisine

Who said that pancakes can only be sweet? Served with vegetables, they are a great spring second course or the highlight of the Sunday picnic

The spinach they are a delicious spring vegetable: rich in iron and vitamins, they have a delicate flavor that tends to be sweet and can be appreciated even by children. Needless to say, they marry perfectly with the ricotta cheese: we all have this combination in the filling of ravioli or in the Pasqualina cake, just tasted on our tables?

But if we told you that thepaired with ricotta and spinach is it a winner also in many other dishes? Try these recipes and then tell us what you think.

Spinach gnocchi with ricotta cream

Spinach is well suited as a main ingredient of gnocchi. After passing the potatoes read in the potato masher and have also boiled and chopped spinach, bring them together with flour and egg whites, to obtain a homogeneous mixture. Create small round dumplings. Meanwhile, heat the ricotta cheese in a saucepan with 50 g of milk, salt and pepper. Cook the gnocchi in the pan, after having boiled them, with the cream obtained. You will not be able to resist!

Cannelloni with spinach and ricotta

These cannelloni are also known as cannelloni di thin, vegetarian alternative to those stuffed with ragù. How to cook them? After having prepared and leveled the dough, cutting it into small rectangles, and having prepared separately bechamel, sauté the boiled spinach, together with the shallot and ricotta. With this mixture, stuff the rectangles of dough and roll them, obtaining the famous cannelloni. Place it in the pan and sprinkle with béchamel. They will be the highlight of your Sunday lunches.

Spinach and ricotta meatballs

Here is a greedy version to try to make children eat spinach. The meatballs everyone always likes them. To prepare them, boil them spinach and chop them coarsely. Put them in a bowl, add the ricotta, a whole egg, grated parmesan, salt and nutmeg. Mix, obtaining a mixture, which you will subdivide into small balls to fry, after having passed them in white flour, then in the egg and finally in the breadcrumbs.

Spaghetti with ricotta and spinach

For this recipe, you can use whole spaghetti, as an alternative to the normal ones. While boiling the pasta, do the same with spinach. Then sauté them in a pan with a fried shallot. Once cooked, blend them with a mixer to get one puree. In a pan, add this puree with ricotta, until you get one homogeneous cream. The spaghetti are ready: add them to the cream and stir. Here is a mouth-watering dish, simple and fast!

Spinach Flan Recipe – Italian Cuisine – Italian Cuisine

Ingredients

450 g spinach
450 g milk
120 g potatoes
80 g horseradish
70 g Parmigiano Reggiano Dop
30 g butter
30 g flour
4 pcs eggs
cornstarch
bread crumbs
peanut oil
salt

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

For the spinach flan recipe, whisk the egg whites until stiff. Clean the spinach and cook in boiling salted water for 3 minutes; cool them and squeeze them, obtaining a mass of about 350 g; frullateli. Melt the butter in a saucepan and mix in the flour; remove from heat and add 200 g of milk; brought back to the flame, season with salt and stir until the sauce coagulates. Mix the egg yolks with the sauce, add the spinach smoothies, the grated Parmesan, a pinch of salt; finally, gently, incorporate the egg whites. Grease 8 baking molds sprinkle with a bit of breadcrumbs and fill them with the spinach mixture. Place them in a baking dish filled with water, so that they are immersed up to half height; bake at 150 ° C for 40 minutes. Peel the horseradish, grate it and cook it with 250 g of milk for 4-5 minutes. Melt 5 g of corn starch in 10 g of water and add it to horseradish; add salt and stir, continue cooking for 1-2 minutes, then strain the sauce. Peel the potatoes, cut them into thin slices and fry them in abundant oil
of peanut for about 2 minutes. Serve the spinach flan with the chips and the horseradish sauce.

Cook spinach – Italian Cuisine

Famous thanks to the character of Popeye, spinach has always been present on all Italian tables. Cooked or raw they are one of the most versatile vegetables

It's spring and it's time to to cook spinach. You find them on the shelves of supermarkets or on the market stalls with clumps, often still dirty with earth, with thick, elastic leaves and a dark green color. They are one of the richest vegetables in iron (although not as assimilable as one might think), vitamins A and C, antioxidants, and are low in calories. Spinach is a very popular vegetable on the tables of northern Italy, they are very versatile and are suitable for preparing soups, risottos, savory pies, stuffed for meat, side dishes or to flavor and color flour dough.

Spinach in the kitchen

Spinach is eaten boiled, steamed or raw in salads. The best way to preserve all their nutritional qualities is to consume them raw or steamed. If you prefer to boil them, toss them in plenty of salted water and let them cook for 8-10 minutes, then drain them, put them in cold water to stop cooking, squeeze them and sauté them in a pan with a little oil and a clove of garlic. If you want to use them for a salad, choose the baby spinach, with smaller and tender leaves, of an intense color. You can season them with a vinaigrette or with a chopped hard-boiled egg. You can also add bean sprouts, chopped walnuts, pine nuts and cannellini beans.

How they are preserved

Spinach is sold fresh or frozen. Fresh ones should be eaten immediately after purchase, because in a short time they become floppy and poorer in taste. If you use frozen foods, let them boil for a few minutes in plenty of salted water before cooking them. If you want you can stock up on fresh spinach, clean them, boil them and then store them in single-dose bags in the freezer. They will remain for at least a month.

Gordon Ramsay Recipes