Anyway I’m not sure I get anxious, cooking is my passion, it’s what makes me feel good, and I keep this in mind, from when I wake up in the morning, when I close my eyes and fantasize about what prepare the next day.
Today I have not much time to cook, because I have: to print new menus for CuocheinVacanza Private Dinners, to answer a lot of emails from travelers who will be in Tuscany in summer and ask me information on Cooking Classes in Tuscany, to make a dozen phone calls …
Well, today I’m going to prepare a dish belonging to cucina povera Toscana: a simple one, and maybe not just so beautiful to look at, but for flavor and aroma, it has nothing to envy to a first course gourmet.
So guys let’s enjoy this easy cooking dish, fast, tasty and delicate at the same time. Let’s enjoy this dish that requires a very limited budget, but that fills your mouth with the sweetness of the ricotta and melts slow and soft with the taste of the parmesan cheese and the smell of sage.
It’s prepared in a record time… the same as it takes to “clean up” the pot.
Prep time: 30 minutes
Cook time: 3 minutes
Total time: 33 minuti
- 1 Lb spinach
- 400g ricotta cheese
- 2 eggs
- 3 oz all purpose flour + 2 oz to coat the “gnudi”
- 100g parmigiano reggiano cheese grated
- 2 oz melted butter
- 6 leaves sage
- 1 pinch nutmeg
- 1pinch salt
- 1 pinch pepper
- Put the ricotta in a colander to drain for a few hours (or overnight) in the refrigerator.
- Boil the spinach in salted water. Drain, squeeze and chop them.
- Let them cool.
- Mix the ricotta cheese with the flour, parmesan cheese and nutmeg.
- Add the eggs and mix well
- Add the spinach and mix together. Add salt and taste.
- Boil salted water in a pot.
- Form with your hands some oval balls (almost the quenelles).
- Melt the butter in a pan with the sage leaves.
- Pass the dumplings in flour coating them
- Boil the dumplings in boiling water for about 3 minutes. Just come to the surface they are ready.
- Drizzle with melted butter and sage and sprinkle generously with Parmesan cheese.