Stuffed Lesser Celandine with Ricotta and Spinach Recipe

Ingredients with Measurements:
- 1 cup of ricotta cheese
- 1 cup of fresh spinach, chopped
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried basil
- 12 lesser celandine leaves

Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, salt, black pepper, garlic powder, onion powder, dried oregano, and dried basil. Mix well.

3. Lay out the lesser celandine leaves on a flat surface. Spoon a small amount of the ricotta mixture onto each leaf.

4. Roll up the leaves, tucking in the sides as you go.

5. Place the stuffed lesser celandine leaves in a baking dish.

6. Bake for 20-25 minutes, or until the leaves are tender and the filling is heated through.

7. Serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 375°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 4g
- Protein: 8g

Substitutions for ingredients:
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Spinach can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with Romano cheese.

Variations:
- Add cooked ground beef or sausage to the filling for a heartier dish.
- Use different herbs and spices to change the flavor profile of the dish.

Tips and tricks:
- Make sure to rinse the lesser celandine leaves thoroughly before using them.
- Use a sharp knife to chop the spinach finely.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the stuffed lesser celandine leaves in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the stuffed lesser celandine leaves on a bed of fresh spinach or kale.

Garnishes:
- Sprinkle with additional grated Parmesan cheese before serving.

Pairings:
- Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic mashed potatoes

Troubleshooting advice:
- If the filling is too dry, add a splash of milk or cream to moisten it.

Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the dish.
- Store any leftovers in the refrigerator promptly.

Food history:
- Lesser celandine is a wild edible plant that has been used for medicinal purposes for centuries.

Flavor profiles:
- Creamy, savory, and herbaceous.

Serving suggestions:
- Serve as an appetizer or a side dish.

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Region: Italian

Taste: Savory, Creamy, Herby, Tangy, Cheesy