Tag Archives: ricotta

Gnocchi with Ricotta, Spinach and Gorgonzola

Tried a new recipe for gnocchi this Saturday – the gnocchi was actually with the same recipe as earlier but the company was new.

For a four small portions of gnocchi you need 300 g floury potatoes, 100 g flour and 1 egg. Peel and cook the potatoes. Mash them and let cool. Add the flour and egg. Knead until smooth and let rest. Bake into finger thick sticks and cut into 3 cm long pieces. Roll and press with a fork. Let rest until you are ready to cook them.

I baked the gnocchi in oven with cheese and spinach, and for this I needed a packet of Ricotta, 200 g baby spinach, nutmeg, salt and pepper, 2 tbsp sun flower seeds, 40 g Parmesan and 100 g Gorgonzola. 

Mix a packet of ricotta and 100 g of baby spinach. Add some freshly grated nutmeg and 40 g Parmesan. Take an oven form and brush it with oil. Place a bed of spinach leaves on the bottom. Add a layer of cheese mix and them baked gnocchi. Add another layer of cheese mix and gnocchi. Sprinkle on 2 tbsp sun flower seeds, add salt and pepper and 100 g Gorgonzola. Bake in 180 C for 20 minutes.

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Zucchini Galette 

Galette comes in many forms and with many fillings. Sauvory and sweet. I believe it has its origins in France but in also place it in Italy. The crust is baked with butter and therefor I would not place it in Liguria, this despite the closeness to France.

I’ve been reading galette recipes and seeing wonderful pictures on blogs, Instagram and Pinterest for sock long that I finally baked on myself. I’d promised to bake a pizza for my husband on his birthday but decided for this. He was surprised and fell in love with the new bake.

Start with making dough for the crest. You need 100 g cold butter, 300 g flour, a dash of salt, 2 tsp lemon juice, 1/2 dl yoghurt and 1/2 dl cold water. Mix together the butter and flour by hand. Add the rest of the ingredients and wrap the dough into plastic foil and refrigerate for at least 30 min. Some recipes tell you to make the dough one day ahead.

Make the filling while the dough is resting. You will need: 500 g zucchini (thinly sliced, I slice it with my cheese cutter) and salt, and 125 g ricotta, 50 g finely grated Pecorino or Parmesan cheese, 2 tsp grated lime zest, 1 lime juice (or lemon), 1 tbsp finely chopped thyme,  and olive oil.

Slice the zucchini, sprinkle with salt  and place it in a colander for 30 minutes. 

Turn the oven to 200 C. Roll the dough out with a rolling pin on baking paper. Make it roundish and about 30 cm in diameter. Mix the cheese, lemon juice and zest, and thyme. Spread it on the crust leaving a 4 cm border without filling. 

Dry out the zucchini using a kitchen towel, and then place it on the cheese filling. Turn the border inwards, and brush the whole pie with olive oil. Bake for 30-40 minutes. Sprinkle with oil during baking if it looks to be drying out too much. 

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Filed under Baking, Lunch, Recipes

#31 Filled Zucchini Flowers – Fiori di Zucca Ripieni


Zucchini flowers are my favourites and I order them when they are on the menu. Unfortunately the Finnish grocery stores and markets seldom offer them. Hence I was delighted to find an abundance of them when on holiday in Tuscany in early July. They were I season and ‘our local’ Hipercoop had the in a splendid display (see the pic).

I filled my zucchini flowers (8 pieces) with a mixture of Parmesan (1.5 dl) and Ricotta cheese (1 dl, a 75 g packet) with a bit of rosemary. I started with making the filling. Next I checked that the flowers were ok. Then I took out two plates and poured a beaten egg on one of them and some bread crumbs on the other. As we were on holiday and there was no pantry to dig into in the house, the crumbs  were grated of yesterday’s bread.

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This is the place in Tuscany where we have stayed many times. A lovely and peaceful place in the countryside.

 

 

 

 

 

 

 

Then I filled the flowers with a teaspoon or two of the filling. You can close the flowers by twisting the, to keep the filling inside. Once all the flowers were filled, I soaked them in the egg and turned in the bread crumbs. Lastly, I fried them in a pan with olive oil until golden brown.

I removed the fried flowers from the pan and placed them into a large one that is on low heat. When preparing these, you can add some salt and pepper if you like. The Parmesan is quite salty and this is why I skip the salt.

The ones in the picture below are of the very first ones I’ve ever made.

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Filed under Cooking, Miscellaneous on travelling, cooking and life in general, Primi, Recipes

BBQ and Roasted Zucchini Salad

It’s not really BBQ weather but this recipe sounded delicious. The marinade with cola and ketchup reminded me of the BBQs in the States back in the 80’s.
The BBQ sauce recipe from those days is really simple – coke, ketchup, oil and a bit of salt. This marinade is more sophisticated and versatile in taste, and one I found in the most recent issue of Viinilehti ie the Finnish wine magazine.
You can prepare this meal even without a grill – just as we did. It was delicious and the marinade and the roasted surface gives it a defi tie BBQ taste.

This is what you need for two:
200 -400 g pork chops or shoulder cut into two steaks
1 dl oil, 1/2 dl ketchup, 1 tbsp maple syrup, 1 dl coke, 1 dl grated ginger, salt, fresh thyme and mint, black pepper

Mix all the ingredients into a smooth mixture. You do not need an appliances, just a bowl and a spoon.
Pour the marinade into a plastic bag and put the meat in it. Refrigerate for two hours and turn the package every now and then. Take the package out and let the meat warm to room temperature an hour before grilling.

Grill the meat for a couple of minutes per side or fry it in a frying pan. You can fry the meat in a bit of butter. Add the chopped herbs.

Zucchini Salad
1 zucchini, some olive oil, 1 tsp balsamic vinegar, salt, 1/2 package of ricotta cheese, 1 dl roasted pistachios, fresh thyme and mint

Wash the zucchini and cut it into thin slices (oblong). Put the zucchini on a baking sheet and sprinkle with oil and salt. Roast in 200C or grill until lightly roasted. Place the zucchini on a plate and add the ricotta. Sprinkle with herbs and roasted pistachios. Add some strawberries if you like.

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Filed under Dinner, Recipes