| Ruolo di Spinaci These are a new item on our appetizer menu and are quickly becoming a favorite...because they are very tasty. They are also very easy to make. Here's how: 10 oz fresh spinach 3/4 c ricotta cheese 1 egg 1 c grated Parmesan cheese 1/4 tsp nutmeg 2/3 c flour plus some for working 1 c or so of your favorite red pasta sauce If you bought bagged "tripple washed" spinach, you'll just have to pinch off excess stem but you won't need to wash it again. Otherwise, make sure you wash it well. Shake or pat dry. You want to minimize the liquid, but you will squeeze it later, so don't make a production of it. Put it in the largest bowl or pot you have and sprinkle the salt over it. Toss it with your hands, rubbing the salt in a bit. Let it sit like this for at least an hour...or several hours. The salt will draw out the liquid and wilt the spinach. When it's completely wilted, it's ready. Squeeze out the liquid in small handfuls and transfer to a mixing bowl. Add the rest of the ingredients except the flour and the sauce and mix. Add the flour and mix. Turn out onto a floured surface to finish mixing together. It will make a sticky mass and you don't want to add too much extra flour, so just do the best you can. It doesn't have to be uniformly mixed, but ideally, the cheese will be all mixed in. Divide into 12 portions and shape each portion by rolling between your floured palms to form ovals about 3 inches long and 1 inch in diameter with sort of pointed ends...like a football? These can be frozen at this point...just place them on a sheet pan, covered with plastic wrap in the freezer until completely frozen, then transfer them to a ziplock bag. Now you have a fabulous meal or appetizer waiting in your freezer...always a nice thing. Cooking them, whether frozen or just made is the same... Bring a pot of water to a rolling boil and drop them in...I'd say no more than 4 at a time. They will sink, but after just a few minutes they'll pop to the top. Let them float around for another 1/2 minute or so just to be sure they're cooked through. Remove them with a slotted spoon and let them drain on a rack or a paper towel for just a minute or two...but not until they're cooled as you want to serve them hot. Meanwhile, heat up your sauce. I think one or two ruolos make a nice snack or appetizer and three make a nice light meal. Place them on a plate, side by side, drizzle the sauce over them and garnish with freshly grated Parmesan. This recipe yeilds 12 ruolo--enough for 4 entree size portions or 6 appetizer size portions. |
| Bennett's 1815 House and The Seedhouse Cafe the place for personal service and really good food |
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| Karen & Peter Bennett, Proprietors Junction of Routes 44 & 106, Reading, Vermont 13 miles south of Woodstock, Vt see map (802) 484-1815 info@bennetts1815.com |
| January 2010 Recipe |