Ingredients with Measurements:
- 1 lb. of fresh spinach, washed and chopped
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh oregano
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, parsley, basil, oregano, garlic, salt, and pepper. Mix well.
3. Roll out the puff pastry sheet on a lightly floured surface into a rectangle shape.
4. Spread the spinach and ricotta mixture over the puff pastry sheet, leaving a 1-inch border around the edges.
5. Roll up the puff pastry tightly, starting from the long side, and pinch the edges to seal.
6. Place the roll seam-side down on a baking sheet lined with parchment paper.
7. Brush the beaten egg over the top of the roll.
8. Bake for 25-30 minutes or until the pastry is golden brown and crispy.
9. Let the Tronchetto alpino cool for 5 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 20g
- Protein: 12g
Substitutions for ingredients:
- Frozen spinach can be used instead of fresh spinach.
- Feta cheese or goat cheese can be used instead of ricotta cheese.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add cooked crumbled sausage or bacon to the spinach and ricotta mixture for a meaty version.
- Add sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to squeeze out any excess water from the spinach before adding it to the mixture.
- Use a sharp knife to slice the Tronchetto alpino for clean cuts.
Storage instructions:
- Store any leftover Tronchetto alpino in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Tronchetto alpino on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Tronchetto alpino on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the pastry is not browned enough, brush with more beaten egg and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the Tronchetto alpino to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tronchetto alpino is a traditional Italian dish that originated in the Alpine region of Italy.
Flavor profiles:
- The Tronchetto alpino has a savory and creamy flavor from the spinach and ricotta mixture, with a crispy and flaky pastry crust.
Serving suggestions:
- Serve the Tronchetto alpino as a main dish for dinner or as an appetizer for a party.
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Region: Italian