Tag: Spinach

Rustic ricotta and spinach pizza, grandmother’s recipe. VERY GOOD – Gordon Ramsay’s version

ricotta and spinach pizza


How to make rustic ricotta and spinach pizza

The video shows you the detailed procedure, prepare the rustic ricotta and spinach pizza with your grandmother!

ricotta and spinach pizza

Rustic spinach and ricotta pizza

Spinach, ricotta and mozzarella in a dough that you make in 10 minutes, put it in the refrigerator and then take it out two hours before rolling it out.

Preparation 10 minutes

Cooking 35 minutes

Leavening 14 hours

Scope appetizers

Kitchen Italian cuisine

Portions 4

Calories 380 kcal

  • 400 gr of 0 flour
  • 2 gr of brewer’s yeast
  • Half a teaspoon of sugar
  • 200 ml of water
  • A teaspoon of salt
  • 2 spoons of oil
  • 400 gr of fresh spinach
  • 400 gr of sheep’s ricotta
  • 1 egg
  • milk
  • 150 gr of mozzarella

For the dough

  • Prepare the dough the night before: put the flour in a bowl, make a hole in the centre, crumbled brewer’s yeast in the centre, add the water and let the yeast dissolve, add the sugar and the rest of the water.

  • Mix the mixture a little by hand and add the salt

  • Add two tablespoons of oil and compact the dough until it becomes uniform

  • Cut the dough in half (one half must be larger than the other)

  • Place the dough in the refrigerator overnight

  • Wash and clean the spinach and place them in the refrigerator

  • Take the dough out of the refrigerator two hours beforehand

For the stuffing

  • Boil some water and add salt, add the spinach and cook for 3 minutes. Drain the spinach and let it cool, squeeze it and chop it finely. Add a teaspoon of oil

  • Add the ricotta and the well-drained mozzarella

  • Beat the egg, add it to the filling and a little salt

  • Mix by crushing all the filling

Assemble the rustic pizza

  • A drizzle of oil in a 32 cm pan

  • preheat the oven to 180 degrees, static mode

  • Roll out two discs of dough, the larger one at the bottom and add the filling on top

  • Close with the smaller disc and if there is any dough left over, make a piadina

  • With your thumb, press the edge of the pizza on the pan, make small cuts on the surface and with a teaspoon lower the edge to create a cute cord

  • A drop of oil on the surface and brush with a little beaten egg and a drop of milk

  • Place in a static oven at 180 degrees for 35 minutes

Keywords savory ricotta and spinach pizza, savory ricotta and spinach pie

The best savory pie that everyone likes is the Rustic spinach and ricotta pizza. Grandma only uses fresh spinach to make it, but you can also use frozen ones, for her the farmer’s ones are something else entirely. The ricotta is sheep’s milk and then she adds mozzarella to make it stringy and even tastier. A great way to get children to eat vegetables who generally go crazy for this savory pizza, having a vegetable filling but very delicate.

INGREDIENTS FOR THE SALTED RICOTTA AND SPINACH PIZZA

  • 400 g of 0 flour
  • 2 g of brewer’s yeast
  • Half a teaspoon of sugar
  • 200ml of water
  • A teaspoon of salt
  • 2 tablespoons of oil
  • 400g of fresh spinach
  • 400 g of sheep’s ricotta
  • 1 egg
  • milk
  • 150g of mozzarella

For the savory ricotta and spinach pizza dough, grandma prefers the one you see in the video recipe (long leavening in the fridge), it can be prepared in 10 minutes or left in the fridge overnight and then left to rise two hours before serving. roll out the dough to make rustic pizza. Alternatively you can prepare rustic pizza with puff pastry or shortcrust pastry.

We do not recommend adding parmesan to the filling as it tends to cover too much of the flavor of the ricotta. Since the eye also wants its part, create a string around it using a teaspoon, the cutters and brush the pizza with beaten egg and milk to make it shiny.

Grandma prepares this ricotta and spinach pizza every week for her granddaughter, so easily include it in the children’s weekly menu. Especially for dinner or for a lunch out it is really comfortable. Also perfect on the Easter menu instead of the more demanding Easter cake.

If you love savory pies, also try the savory artichoke pie and the savory cabbage pie.

Spinach risotto (velvety, tasty and also quick!) – Gordon Ramsay’s version

Spinach risotto - Recipe by Tavolartegusto


The Spinach rise it’s a vegetarian first course delicious and healthy. Who sees thewinning combination of the rice with them spinach scalded and shakes which become the cream in which the risotto is cooked! I’ll let you imagine it delicious flavour and the divine consistency of this risotto with spinach very creamy And velvety mouth-watering!

Spinach risotto - Recipe by Tavolartegusto

Also it is fast too And super easy to be achieved both with fresh spinach if they are in season; or you can create a risotto with frozen spinach. After roasting the green cream is added to the rice and little by little the risotto is cooked with thespinach cooking water. To complete the dish, one creamed with parmesan And extra virgin olive oil! In just over half an hour it is ready on the table to serve!
Heat, comforting, enveloping, together with the pumpkin risotto and the magnificent radicchio risotto; the spinach risotto is also perfect save dinner or lunch for them cold dayswinter! Besides that, a great way to let children eat this vegetable too believe me, they will devour it, as it was for the spinach meatballs! Trust me and prepare it now!

Discover also:

Rice and cabbage (very creamy and enveloping, everything cooks in the pan)

Spinach risotto recipe

PREPARATION TIMES




Preparation Cooking Total
10 minutes 25 minutes 35 minutes

Cost Kitchen Calories
Bass Italian Kcal

Ingredients





Quantity for 4 people

  • 320 g of Vialone Nano or Carnaroli rice
  • 500g of fresh spinach or 400g of frozen spinach
  • 5 tablespoons of extra virgin olive oil (which you can replace with 60 g of butter)
  • 1 clove of garlic (optional)
  • spinach cooking water as broth
  • half a cup of dry white wine
  • salt
  • 2 – 3 tablespoons of parmesan

Method

How to make risotto with spinach

First of all, clean the spinach, rinse it and blanch it in plenty of water. they will be ready in 8 – 10 minutes.

If you are using frozen spinach, add the cubes directly into the water and bring to the boil. In this case they will cook in 10 minutes more

Then drain the spinach, taking care to conserve the cooking water and blend it into a cream before cutting it into pieces.

In the meantime, peel the garlic and fry in a large pan with 1 tablespoon of oil.

then add the rice directly to the pan, stir quickly with a spoon and remove the garlic.

Leave to toast for 30 – 40 seconds, then add the white wine.

Finally let the alcohol evaporate completely and add the blended spinach:

how to make spinach risotto - Recipe by Tavolartegusto

Finally, turn and continue cooking over a low heat, gradually adding ladles of spinach cooking water, until the risotto with spinach is cooked.

The result must be creamy, velvety, wave-like. At this point add the salt.

When it is cooked al dente, turn off the heat, add the rest of the extra virgin olive oil and parmesan, mix well and if necessary add a little more boiling broth to increase the creaminess!

Here’s yours ready Spinach rise :

spinach risotto recipe - Recipe by Tavolartegusto

storage

If there is any leftover, keep it in the fridge. The next day you can make Arancini or Supplì! they will come out fabulous!

Lasagna with spinach and smoked salmon. Benedetta’s super creamy recipe with dressing ready in 10 minutes – Gordon Ramsay’s version

SALMON AND SPINACH LASAGNA


SALMON AND SPINACH LASAGNA

The lasagna they represent a main dish of the Italian culinary tradition that is much loved and extremely flexible. We can, in fact, experiment with numerous variations, suitable for multiple occasions: from Sunday family lunches to quick dinners after a day at work, when the convenience of a delicious portion of ready-made lasagna saves us from the hassle of preparing dinner! In the following recipe, I show you a particularly tasty option Blessed: fish lasagne with salmon, prawns and spinach! You can prepare them in less than an hour using the ready-made sheets. Try them!

White lasagna with spinach, salmon and prawns

Ingredients for 6 people

  • 250 g of thin sheets ready for lasagne (preferably those by Giovanni Rana)
  • 300 g of salmon
  • 300 g of prawns
  • 300 g of cooked spinach
  • 500 ml of bechamel
  • half onion
  • extra virgin olive oil, pepper, salt, breadcrumbs to taste

Preparation

Put a drizzle of oil in a pan, add the chopped onion and fry. Meanwhile, cut the salmon into cubes.
Add it to the pan and brown it for just a minute. Cut the prawns into small pieces and place them in the pan, leaving to cook for another 2-3 minutes.

Using scissors, chop the already boiled spinach and add it to the pan, add salt and pepper and let everything flavor for a couple of minutes. Turn off the heat and add the bechamel, mixing well.

Are you ready for assemble your lasagna: place a sheet of pastry in a buttered baking dish and cover with a little of the seasoning. Place a second sheet of pastry on top and then even more seasoning. Proceed in this way until you run out of ingredients and finally, on the last layer, place a nice sprinkling of breadcrumbs. Place in the oven and cook in a fan oven at 180°C for 40 minutes.
Here are your appetizing white salmon, prawn and spinach lasagne ready! Mouth-watering, you’ll see!

Read also: Lasagne with pistachio and mortadella, stringy and creamy, are ready in just 10 minutes for Sunday lunch

SALMON AND SPINACH LASAGNA

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