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This recipe is a classic Italian dish that combines the smooth cheese with the shaper taste of the spinach. This dish is ideal for vegetarians.
Ricotta is a creamy cheese traditionally made from ewes¡¦ milk whey. It is soft and white, with a smooth texture and a slightly sweet flavour. It should be used within 2-3 days of purchase.
Ingredients
400-g/14 oz dried lumache rigate grange
5 tbsp. olive oil
60g/2 oz/1 cup of fresh white breadcrumbs
125ml/4 fl/half a cup milk
300g/10oz frozen spinach, thawed and drained
225g ricotta cheese
Nutmeg
400g/14 oz can of chopped tomatoes, no juice
1 garlic clove, crushed
salt and pepper to taste
„h Bring a large saucepan to the boil. Add the lumache and 1 tbsp. of the olive oil and cook until just tender, but still firm. Drain the pasta, refresh under the cold water tap and set aside.
„h Put the breadcrumbs, milk and 3 tbsp. of the remaining olive oil in a food processor and combine.
„h Add the spinach and ricotta cheese to the mixer and work into a smooth paste.
„h Transfer to a bowl, stir in the nutmeg and season with salt and pepper to taste.
„h Mix together the tomatoes, garlic and the remaining oil and spoon the mixture unto the base of an ovenproof dish.
„h Using a teaspoon, fill the lumache with the spinach and ricotta mixture and arrange on top of the tomato mixture in the dish. Cover and bake in a preheated oven at 180 degrees ¢XC/350¢XF/Gas mark 4 for 20 minutes. Serve piping hot.
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