| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
| 2 1/2 |
g |
Butter |
| 1 |
sm |
Onion; finely chopped |
| 40 |
g |
Panceta |
| 300 |
g |
Frozen spinach; thawed and |
|
|
; thoroughly drained |
| 1 |
pn |
Salt |
| 250 |
g |
Ricotta |
| 90 |
g |
Flour |
| 1 |
|
Egg |
| 80 |
g |
Grated Parmesan |
| 1/4 |
ts |
Nutmeg |
|
|
Salt and pepper |
|
|
Nettles |
|
|
Wild oregano |
| 2 |
lg |
Tomatoes |
|
|
Baked beans |
|
|
White wine |
|
|
Garlic |
INSTRUCTIONS
Heat a large knob of butter in a pan. Fry onion and pancetta in the
buttter. Add the garlic. Steam the salted spinach for 5 minutes until
compacted. Squeeze the water out and sieve.
For the sauce: Add some garlic to the pan of melted butter. Add the wine,
tomatoes and baked beans.
Whisk together the egg and salt. Beat the ricotta and flour and add the
bacon, onion, spinach, grated Parmesan and a little more flour. Mix very
well.
Flour a large surface and form sausages/dumplings of the mixture about 2 cm
thick. Cut into 2 cm lengths and dust with flour. Poach in lots of salted
water and serve with Parmesan or place in a buttered oven proof dish,
scatter with herbs and black pepper and Parmesan and bake for 20 minutes.
Serve with chopped nettles sprinkled over the top of the dish.
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