What about combining some traditional cuisines? Russian+Italian? Why not! Lets use the traditional Russian recipe of cottage cheese pancakes and add the Italian touch with fresh ricotta, spinach and sage! That’s what we get:
Ingredients:
- 2 tbsp olive oil
- 1 bunch spinach, washed, trimmed & chopped
- 4 little onions, thinly sliced
- 2 cloves garlic, grated
- 500 g fresh ricotta
- Pinch ground nutmeg
- 2 eggs
- ½ plain flour and some extra for rolling
- Salt & ground black pepper
- 75 g butter
- about 1 bunch sage leaves
- 30 green prawns, peeled, tails on
Method:
1. Heat oil in a large frying pan over medium heat. Add spinach, onions and garlic and cook until pan juices evaporate; then remove from heat and transfer to a large mixing bowl.
2. Add ricotta and nutmeg, mix until combined and set aside to cool. Beat in eggs and flour and season well.
3. Using just over 1 tbsp ricotta mixture per pancake, form it into little balls. Lightly roll in flour and shake off excess.
4. Heat the butter in a large frying pan over medium heat. Add the pancakes and cook, turning occasionally, until golden.
5. Transfer the dumplings to a warm plate.
6. In the same frying pan add the prawns and cook on both sides for a couple of minutes. Add a little more butter and the sage leaves and toss the pan to mix it all together. Add the dumplings, toss gently and serve.
Ingredients:
- 2 tbsp olive oil
- 1 bunch spinach, washed, trimmed & chopped
- 4 little onions, thinly sliced
- 2 cloves garlic, grated
- 500 g fresh ricotta
- Pinch ground nutmeg
- 2 eggs
- ½ plain flour and some extra for rolling
- Salt & ground black pepper
- 75 g butter
- about 1 bunch sage leaves
- 30 green prawns, peeled, tails on
Method:
1. Heat oil in a large frying pan over medium heat. Add spinach, onions and garlic and cook until pan juices evaporate; then remove from heat and transfer to a large mixing bowl.
2. Add ricotta and nutmeg, mix until combined and set aside to cool. Beat in eggs and flour and season well.
3. Using just over 1 tbsp ricotta mixture per pancake, form it into little balls. Lightly roll in flour and shake off excess.
4. Heat the butter in a large frying pan over medium heat. Add the pancakes and cook, turning occasionally, until golden.
5. Transfer the dumplings to a warm plate.
6. In the same frying pan add the prawns and cook on both sides for a couple of minutes. Add a little more butter and the sage leaves and toss the pan to mix it all together. Add the dumplings, toss gently and serve.
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