Ingredients with Measurements:
- 1 lb. pizza dough
- 1 cup ricotta cheese
- 1 cup chopped spinach
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 egg, beaten
- 1 tbsp. olive oil
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. In a bowl, mix together the ricotta cheese, chopped spinach, Parmesan cheese, salt, and black pepper.
c. Roll out the pizza dough on a lightly floured surface to a thickness of 1/4 inch.
d. Cut the dough into 4-inch circles using a cookie cutter or a glass.
e. Place a tablespoon of the ricotta and spinach mixture in the center of each circle.
f. Brush the edges of the circles with the beaten egg.
g. Fold the circles in half to form a half-moon shape and press the edges together to seal.
h. Place the Vastedda on a baking sheet lined with parchment paper.
i. Brush the tops of the Vastedda with olive oil.
j. Bake for 20-25 minutes, or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
5. Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 36g
Protein: 13g
Sodium: 540mg
Sugar: 2g
Substitutions for ingredients:
- Pizza dough can be substituted with puff pastry or pie crust.
- 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 Pecorino Romano or Asiago cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling.
- Use different herbs such as basil or oregano to flavor the filling.
- Add cooked crumbled sausage or bacon to the filling for a meatier version.
Tips and tricks:
- Make sure to seal the edges of the Vastedda well to prevent the filling from leaking out.
- Brushing the tops of the Vastedda with olive oil will give them a nice golden color.
- Serve the Vastedda warm or at room temperature.
Storage instructions:
Store the Vastedda in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Vastedda in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the Vastedda on a platter and garnish with fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve the Vastedda with a side salad or roasted vegetables.
Suggested side dishes:
Side salad or roasted vegetables.
Troubleshooting advice:
If the filling leaks out during baking, try sealing the edges of the Vastedda more tightly.
Food safety advice:
Make sure to cook the Vastedda to an internal temperature of 165°F to ensure that the filling is cooked through.
Food history:
Vastedda is a traditional Sicilian street food that originated in Palermo. It is typically filled with a mixture of calf's spleen, ricotta cheese, and grated cheese.
Flavor profiles:
The Vastedda with ricotta and spinach filling is savory, cheesy, and slightly earthy from the spinach.
Serving suggestions:
Serve the Vastedda as an appetizer or a light lunch.
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Region: Italian