Paddaccio with Spinach and Ricotta Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina flour
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup water
- 1 tablespoon olive oil
- 1/2 cup ricotta cheese
- 1/2 cup chopped spinach
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste

Special equipment needed:
- Rolling pin
- Large pot for boiling water
- Slotted spoon
- Mixing bowl
- Skillet

Step-by-step instructions:

1. In a mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center of the mixture.

2. Beat the eggs in a separate bowl and pour them into the well. Add the water and olive oil.

3. Mix the ingredients together until a dough forms. Knead the dough for 5-10 minutes until it becomes smooth and elastic.

4. Cover the dough with plastic wrap and let it rest for 30 minutes.

5. In a separate bowl, mix together the ricotta cheese, chopped spinach, Parmesan cheese, salt, and pepper.

6. Roll out the dough on a floured surface until it is about 1/8 inch thick.

7. Cut the dough into 3-inch squares.

8. Place a small spoonful of the ricotta mixture in the center of each square.

9. Fold the square in half to create a triangle. Press the edges together to seal the filling inside.

10. Bring a large pot of salted water to a boil.

11. Add the paddaccio to the boiling water and cook for 3-4 minutes or until they float to the surface.

12. Use a slotted spoon to remove the paddaccio from the water and transfer them to a skillet.

13. Cook the paddaccio in the skillet over medium heat until they are lightly browned on both sides.

14. Serve hot with additional Parmesan cheese and chopped spinach.


Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings

Nutritional information:
Calories: 290
Fat: 11g
Carbohydrates: 34g
Protein: 14g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Frozen spinach can be used instead of fresh spinach.
- Cottage cheese can be used instead of ricotta cheese.

Variations:
- Add chopped sun-dried tomatoes to the filling.
- Use different types of cheese, such as feta or goat cheese.
- Add cooked ground beef or sausage to the filling.

Tips and tricks:
- Make sure the edges of the paddaccio are sealed tightly to prevent the filling from leaking out.
- Use a slotted spoon to remove the paddaccio from the boiling water to prevent them from breaking apart.
- If the dough is too dry, add a little more water. If it is too wet, add a little more flour.

Storage instructions:
Store leftover paddaccio in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the paddaccio in a skillet over medium heat until they are heated through.

Presentation ideas:
Arrange the paddaccio on a platter and sprinkle with additional Parmesan cheese and chopped spinach.

Garnishes:
Fresh parsley or basil leaves

Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine.

Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad

Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the filling is too dry, add a little more ricotta cheese.

Food safety advice:
- Make sure the paddaccio are cooked all the way through to prevent foodborne illness.

Food history:
Paddaccio is a traditional Italian dish that originated in the region of Emilia-Romagna.

Flavor profiles:
Savory, cheesy, and slightly nutty.

Serving suggestions:
Serve as a main course or as an appetizer.

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Region: Italian

Taste: Savory, Creamy, Tangy, Nutty, Herbal