IZN of Naked Lunch, I put the flea in the ear, and today I woke up with the idea that I had to make these dumplings to resolve the issue gnoccosa
:-) (see the comments on this recipe) I wanted
of ricotta gnocchi that were soft but at the same time they will not break during cooking. From this recipe
I decreased the flour and add the Parmesan cheese and egg white mixture.
The idea is to have one of the dumplings that are like the inside of a dumpling!
For 25 dumplings: 250 grams of ricotta
0 70 grams of flour 2 tablespoons Parmesan cheese 1 egg white
a handful of spinach
ghee salt * Parmesan
sage salt pepper
walnut nutmeg
Wash spinach, pat dry and mince, raw, grossly.
Mix the ricotta with the flour, Parmesan, egg whites, spinach and a pinch of salt without working the dough too.
Bring to a boil salted water and then lower the heat.
With the help of two teaspoons (you can not work the dough with your hands) formed the dumplings and drop them into the water. Since coming to the surface, increase the cooking for another 3-5 minutes.
increase it with a slotted spoon and bake in a jump where you paste in the ghee or melted butter seasoned with fresh sage leaves, salt, pepper and nutmeg.
Jump for a few minutes, add two drops of water even in a delicious way to form emulsion, and Serve. Serve with freshly grated Parmesan
.
You can also cook them first and then jump in later.
* Ghee or clarified butter is obtained by melting the butter over very low heat max. 30 minutes. Once dissolved, then cool it leaves you free of impurities that float to the surface and is filtered 2 times in a colander to thin plot, taking care not to spill the water and the casein will remain on the bottom of the pan where you melted the butter.
The peculiarity is that the ghee does not burn so can withstand the longer cooking, to deepen the news laws here.
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