| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
lb |
Fresh spinach, cleaned,; steamed and chopped |
| 2 |
tb |
Minced shallots |
| 2 |
ts |
Minced garlic |
|
|
Salt and pepper |
| 3/4 |
c |
Fresh Ricotta cheese |
| 2/3 |
c |
Flour |
| 2 |
|
Egg yolks |
| 1 |
c |
Grated Asiago cheese |
| 4 |
|
(6-ounce) petit beef fillets |
|
|
Essence |
| 6 |
|
Fried spinach leaves |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
Preheat the grill. Bring a pot of salted water up to a boil. In a saut_
pan, heat 2 tablespoons olive oil. When the oil is hot, add the spinach.
Saut_ the spinach for 2-3 minutes, or until the spinach has wilted. Add the
shallots and garlic. Saut_ for 1 minute. Season with salt and pepper.
Remove from the heat and turn into a bowl, allow to cool. Stir in the
ricotta and flour and mix until incorporated. Add the yolks and grated
cheese. Season with salt and pepper. Turn the dough out onto a floured
surface. Divide the dough into 2 pieces. Roll each piece out into a log
1-inch thick. Cut the dough into 1 inch pieces. Shape the dough using a
gnocchi dowl or fork. Drop the gnocchi, a few at a time, in the boiling
water. Cook the gnocchi for about 3 minutes. The gnocchi will float start
to float in the last minute of cooking. Remove from the water and drain
well. Repeat the process, once the water has come back up to a boil. Season
the fillet with the remaining olive oil and Essence. Place on the grill.
Cook for 3-4 minutes on each side for medium-rare.
Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE2397
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 07:46:10 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
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