Ingredients with Measurements:
-1/4 cup all-purpose flour
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
-2 large eggs
-1/2 cup breadcrumbs
-2 tablespoons olive oil
-1/2 cup finely chopped onion
-2 cloves garlic, minced
-2 cups fresh spinach, chopped
-1/2 cup canned artichoke hearts, chopped
-1/2 cup grated Parmesan cheese
-1/4 cup ricotta cheese
-1/4 cup heavy cream
-1/2 teaspoon dried oregano
-1/4 teaspoon dried thyme
-1/4 teaspoon red pepper flakes
-1/4 teaspoon ground nutmeg
-1/4 cup freshly grated Parmesan cheese
Special Equipment Needed:
-Large bowl
-Small bowl
-Skillet
-Baking sheet
-Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine the flour, salt, and pepper.
3. In a small bowl, whisk together the eggs and breadcrumbs.
4. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the spinach and artichoke hearts and cook until the spinach is wilted, about 3 minutes.
6. Remove from heat and stir in the Parmesan cheese, ricotta cheese, heavy cream, oregano, thyme, red pepper flakes, and nutmeg.
7. Line a baking sheet with parchment paper.
8. Scoop the spinach and artichoke mixture into 12 equal portions.
9. Dip each portion into the egg and breadcrumb mixture, then roll into a ball.
10. Place the balls on the prepared baking sheet and sprinkle with the remaining Parmesan cheese.
11. Bake for 20-25 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Temperature: 375°F
Serving Size: Makes 12 cenci
Nutritional Information:
Calories: 130
Fat: 8g
Carbohydrates: 9g
Protein: 5g
Substitutions for Ingredients:
-All-purpose flour: gluten-free all-purpose flour
-Breadcrumbs: crushed crackers or crushed cornflakes
-Olive oil: vegetable oil
-Onion: shallot
-Garlic: garlic powder
-Spinach: kale or Swiss chard
-Artichoke hearts: canned or frozen green peas
-Parmesan cheese: cheddar cheese
-Ricotta cheese: cottage cheese
-Heavy cream: half-and-half
Variations:
-Add other vegetables such as mushrooms, bell peppers, or zucchini
-Substitute the Parmesan cheese with other types of cheese such as mozzarella or feta
-Add herbs such as basil, parsley, or chives for extra flavor
Tips and Tricks:
-Make sure to chop the vegetables finely so they cook evenly
-Be sure to drain the canned artichoke hearts before adding them to the mixture
-If the mixture is too wet, add more breadcrumbs to help bind it together
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
Serve the cenci with a side of marinara sauce for dipping.
Garnishes:
Garnish with freshly chopped parsley or basil.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
-If the cenci are not browning, increase the oven temperature to 400°F.
-If the cenci are too dry, add a tablespoon of olive oil to the mixture.
Food Safety Advice:
-Be sure to cook the cenci until they are golden brown and cooked through.
-Do not leave the cenci out at room temperature for more than 2 hours.
Food History:
Cenci are a traditional Italian dish that originated in the region of Tuscany. They are usually served as an appetizer or snack.
Flavor Profiles:
This dish has a savory flavor with hints of garlic, oregano, and Parmesan cheese.
Serving Suggestions:
Serve as an appetizer or snack with a side of marinara sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian