Monday, August 6, 2012

Spinach and Ricotta Bake

This dumpling turned bake paired perfectly with my braised pork chops last week! The recipe was supposed to be for dumplings, but I completely missed a step and ended up turning it into a bake. It was still just as delicious, hope you enjoy it in either form!

*Original recipe from a Williams-Sonoma cookbook

Spinach and Ricotta Bake ( Serves 4)
Prep and Cook Time: 1-1.5hr

- 1 1/4c Whole Milk Ricotta
- 10z Frozen Spinach, thawed and drained
- 1 Egg and 2 Yolks
- 1/2c Parmesan, plus extra thinly sliced pieces to top
- 2 1/2tbsp Flour, plus extra for dusting
- Pinch of nutmeg
- 4tbsp Butter (Optional)
- Salt and Pepper, to taste
- 1-2tbsp Truffle Oil (Recommended!)
  1. Mix together ricotta (drained in cheese cloth, if making dumplings), drained spinach, and eggs. To the mixture add spices, cheese, and flour. 
  2. If making dumplings, place in fridge for 30mins to harden mixture. Make 1 inch balls and cook in salted and boiling water for about 3mins or until they float.
  3. To make a bake, place the mixture in a casserole dish and bake for 20-25mins at 375 degrees.
  4. You can broil for the last few minutes to brown your cheese. I would've done the same if my dish was broiler safe!
  5. Drizzle truffle oil on the bake or dumplings and enjoy!

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