|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Njoki od ricotte u umaku od ?pinata, pr?uta i plavog sira / Ricotta Gnocchi with Spinach, Prosciutto and Blue Cheese
Please scroll down for English.
 Nakon dosta razmi?ljanja sa kojim se receptom ovog mjeseca uklju?iti u igru Ajme, koliko nas je!, nisam smislila ni?ta. Ideja je bilo toliko da niti jedna zapravo nije do?la do izra?aja niti se uspjela iskristalizirati do kraja. Ovomjese?na doma?ica Nada sa bloga Just Good Food zadala mi je jako puno muke odabrav?i sir kao glavnu namirnicu. Previ?e ga volim u svim oblicima i varijantama da bih mogla odabrati ili izdvojiti najdra?i recept. Ve? sam skoro odustala kad sam sasvim slu?ajno primijetila da imam jedan neobjavljen recept draftu. Taj post stajao je polunapisan mjesecima, a ja sam sasvim zaboravila na njega. Nakon ?to se ispostavilo se da sam u spomenutom receptu koristila ?ak tri vrste sira, odlu?ila sam ga iskoristiti kao ulaznicu u ovomjese?ni krug.  Njoki od ricotte u umaku od ?pinata, pr?uta i plavog sira za 2 osobe Njoki od Ricotte 200g Ricotte 20g maslaca na sobnoj temperaturi 1 jaje 1/2 ?li?ice soli svje?i timijan i vlasac 20g ribanog parmezana 70g grisa (p?eni?ne krupice) 40-50g bra?na Ricottu ocijedite, stavite u zdjelu i propasirajte. Dodajte joj sol, maslac, ?umanjak i naribani parmezan te dobro izradite ru?nim mikserom dok ne dobijete glatku smjesu. Potom dodajte gris i umije?ajte ga ?licom u ostale sastojke. Postepeno dodajte bra?no dok se ne po?ne formirati tijesto. Tijesto ?e biti jo? dosta ljepljivo ali neka vas to ne brine. Naravno, vi mo?ete upotrijebiti vi?e bra?na, ali tada njoki ne?e biti tako lagani i ukusni. Dobro pobra?nite radnu plohu i ruke. Uzmite ?licu tijesta, spustite ga na radnu plohu i dlanovima ga razvaljajte u duga?ki valjak. No?em izre?ite dobiveni valjak na jastu?i?e duga?ke 2-3cm pa svaki jastu?i? me?u dlanovima formirajte u kuglicu. Njoke sla?ite na pobra?njeni stolnjak ili pleh oblo?en papirom za pe?enje. Postupak ponovite sa ostatkom tijesta. Njoke kuhajte u dosta kipu?e posoljene vode dok ne isplivaju na povr?inu, 3-4 minute. Vadite ih ?upljikavom ?licom, stavite u zdjelu i po ?elji prelijte sa malo maslinovog ulja.  Umak od ?pinata, pr?uta i plavog sira 50g pr?uta 3 ra?nja ?e?njaka 400g mladog ?pinata sol & papar svje?i timijan i bosiljak 100g plavog sira (Gorgonzola, Roquefort, Stilton...) 30g ribanog parmezana 50 ml mlijeka 2 ?lice kiselog vrhnja  Pr?ut nare?ite na tanke ?tapi?e, a ?e?njak na plo?kice. ?pinat operite i posu?ite. Ako su listovi veliki prepolovite ih. Na malo maslinovog ulja kratko prepr?ite pr?ut i ?e?njak dok ne dobiju boju. Dodajte ?pinat, posolite i popaprite te pirjajte dok ne uvene. Izvadite iz tave i pomije?ajte sa skuhanim njokima. Na istom ulju rastopite plavi sir, dodajte mlijeko, ribani parmezan i kiselo vrhnje. Posolite i popaprite po ukusu, dodajte svje?i timijan i bosiljak te kratko kuhajte na laganoj vatri uz stalno mije?anje dok ne dobijete gust jednoli?an umak. Njoke pomije?ane sa ?pinatom i pr?utom servirajte na tanjur i prelijte umakom od sira. Poslu?ite uz osvje?avaju?u salatu i ?a?u bijelog vina.  Verzija za ispisRicotta Gnocchi with Spinach, Prosciutto and Blue Cheese serves 2 Ricotta Gnocchi 200g Ricotta cheese 20g butter, at room temperature 1 egg 1/2 tsp. salt some fresh thyme 20g Parmesan cheese, freshly grated 70g semolina 40-50g flour Strain Ricotta and put it in a large bowl. Add salt, butter, egg and freshly grated Parmesan. Mix well with an electric mixer until combined. Add semolina and stir it into the mixture with a wooden spoon. Now add the flour gradually and stir briefly, just until combined. The dough will still be quite sticky and that's normal. Of course, you can add more flour at this point, but the more flour you use, the denser the gnocchi become in the end. We want them to be as light and fluffy as possible. Generously flour your working surface and your hands. Take a big tablespoon of the dough, scoop it onto the floured surface and roll into a finger-thick roll. Cut the roll into little "pillows", 2-3cm long. Form each "pillow" into a little ball using the palms of your hands.Place the the balls onto a floured tablecloth or a baking tray lined with parchment paper. Repeat with the rest of the dough. Meanwhile bring a large pot of water to a boil, add a generous pinch of salt and add the gnocchi. Stir once, so they don't stick to the bottom and cook until they start floating on top. Depending on their size this may take 3-4 minutes. Take out with a skimmer, pour some olive oil over them and serve immediately. Spinach, Prosciutto and Blue Cheese Sauce 50g Prosciutto, cut into thin strips 3 cloves of garlic, thinly sliced 400g spinach, washed and dried salt and freshly ground pepper some fresh thyme and basil 100g blue cheese (Gorgonzola, Roquefort, Stilton...), diced 30g Parmesan cheese, freshly grated 50ml milk 2 tbsp. sour cream or creme fraiche In a non-stick frying pan, heat 2 tablespoons of olive oil. Add Prosciutto and garlic and sauté until crispy. Add the spinach, salt and freshly ground pepper and cook until spinach has wilted. Remove from heat and mix with cooked gnocchi. Keep warm. Meanwhile, return the pan on medium heat and add blue cheese. Cook, stirring constantly until it melts. Add milk, Parmesan cheese and sour cream. Season to taste and add some fresh thyme and basil. Cook for a few minutes, until the sauce blends together and thickens. Put the gnocchi mixed with spinach and Prosciutto onto plates and drizzle with some blue cheese sauce. Serve with a refreshing salad of your choice and a glass of white wine. Printable version  related searches : Njoki Ricotta
|
||||||||||||||||||||||||||||||||||||||
Related recipes
(1 vote)
Recipes
Questions answers