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In a large bowl, combine the spinach, ricotta, pecorino, and egg yolks. Stir to blend. Stir in the nutmeg and salt to taste, then gently stir in the flour, mixing just enough to pull the mixture together. Bring a large pot of salted water to a boil. Heat the tomato sauce and spread a thin layer of it over the bottom of a 9 by 13-inch baking dish.
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Celebrity private chef Joe Sponzo flavors a silky pastry cream with vanilla and lemon zest (other Tuscan cooks add ricotta cheese) to fill a delicate pastry crust, topping the tart with pine nuts ...
View Recipe. Spinach, Feta & Artichoke Tater Tot Casserole. ... crunchy topping. View Recipe. Cabbage Roll Casserole. Photographer: Grant Webster; Food Stylist: Holly Dreesman; Prop Stylist ...
Gnudi (Italian:), also called malfatti, [1] are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. [ 2 ] [ 3 ] [ 4 ] The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. [ 5 ]
In a large bowl, combine the spinach, ricotta, pecorino, and egg yolks. Stir to blend. Stir in the nutmeg and salt to taste, then gently stir in the flour, mixing just enough to pull the mixture ...
Mix in the spinach and cook until wilted, about 2 minutes. Remove to a bowl and cool slightly. Use a wooden spoon to press out some of the liquid from the cooked spinach and drain. In another small bowl, whisk together the egg white, yogurt, and 1 tablespoon of feta. Add to the cooled spinach and mix until combined.
Preheat the oven to 400°F. Grease a medium-size baking dish with the olive oil. Beat the ricotta and eggs together in a food processor until light and pale in color.