Thanksgiving Gnocchi: Sweet Potato Gnocchi with Maple, Cinnamon, Sage, Brown Butter

Whole Wheat Linguine with Ricotta & Broccoli

Sauted Olive oil and garlic with some red pepper flakes in a pan.Add broccoli. Salt & Pepper.

Boil your pasta until al dente. Reserve a cup of pasta water.  Drain pasta, add ricotta to pasta and mix in a bowl.

Add pasta water to your oil & garlic & broccoli and let it cook some. FInally add your pasta & ricotta and mix well.

Add some fresh lemon zest on top.

Roasted Potatoes with Whole Garlic & Rosemary

 

Ingredients

  • 6 large waxy potatoes (such as Yukon Gold)
  • 1 head garlic, divided into cloves
  • 1 bunch rosemary
  • 1/4 cup extra virgin olive oil

Directions

Bring 4 quarts water to boil. Preheat oven to 425 degrees F.

Cut potatoes into 1 inch cubes and blanch 2 minutes in boiling water. Remove and drain. Place on baking sheet and add garlic,rosemary and olive oil. Season with salt and fresh pepper and place in oven for 30 to 40 minutes, until golden brown. Remove and serve immediately.

“Anelli” Spinach & Ricotta Filled Crespelle (Crepes)

 

Recipe:

Anelli di Ricotta e Spinaci “Rings of Ricotta & Spinach” Anelli is Italian for “rings” Crespelle is Italian for Crepes

Ingredients:

Crespelle: “Crepes” –  1/2 cup all-purpose or ’00’ flour 2 large eggs 1 cup milk unsalted butter, as needed

Filling: 4 cups fresh spinach leave (8 oz) or frozen 3 tbs unsalted butter plus as needed 1 tsp minced shalot 1 cup ricotta cheese (8oz) 1/2 cup Parmesan Reggiano (2oz) 1 egg yolk

To make crespelle (crepes) sift flour in large bowl, add eggs and mix with whisk. Add the milk and mix until evenly blended but don’t overdo it. Strain it through a wire-mesh sieve of some sort and let the batter rest for 30 mins.(chunks will remain in sieve and throw out)

Heat a 10in saute pan or crepe pan, Add a little butter, let it mel. Add 1/4 cup of batter to pan (might have to hold pan up so it covers the entire flat surface area. Let cook undisturbed for 40 seconds, flip and cook another 20 secs. Transfer to plate, repeat until you are finished with the batter.

For filling:

Cook the spinach briefly (until tender and dark color) take out and submerge in ice bath to stop cooking process. Drain in colander and squeeze spinach until the water has left them. Chop the spinach fine.

Heat a saute pan over medium heat, Add 3 tablespoons of butter and add shallots, stire to coat and cook until shallots of tender. About 2 minutes. Add the spinach and cook, stiring occasionally until moisture remaining in spinach has cooked away. Transfer the spinach mixture to bowl or plate and let it cool. Add the ricotta, Parmigiano and egg yolk to the cooled spinach and stire to blend evenly.

To make the rings

Brush a baking dish or casserole with some of the melted butter, To fill the anelli, spoon about 1/4 cup of the fillling mixture down the center of each crespella and roll the crespella around the filling, making the rolls tight enough to hold together. (you’re holding one end, wrapping it over the filling and then rolling it.)

I found it easier to cut into rings with scissors. They “damaged” the crespelle less than a knife. Arrange them in a baking dish, brush with some melted butter and some more cheese sprinkled on top and place in oven at 350 degrees for 10-15 minutes or until they are very hot and cheese has formed a golden crust.