Piacenza plaits with extra virgin olive oil & powdered spinach
1.00 h
4 raciones
Difficulty:
Media
Ingredients
DOUGH
175 g semolina
325 g flour
3 whole eggs
7 egg yolks
Salt
Oil
FILLING
300 g Piacenza ricotta cheese (curd)
100 g grated grana cheese (cured 24 months)
Salt
Nutmeg
CONDIMENT
Extra virgin olive oil
Spinach poder dried 48 hours at 45ºC
Crushed and Sieved.
METHOD
- Mix the Piacenza ricotta with the grana, salt and nutmeg.
- Prepare the dough: make a volcano shape with the flour, placing the eggs, oil and salt in the centre. Thinly spread the dough; cut 5 cm diameter circles and place the filling in the centre of each.
- Put the circle in your left hand and close it in a plait style using your right hand so the dough overlaps, pinching it as you go.
- Cook the plaits in boiling water, then drain and sauté in a pan with extra virgin olive oil.
- Serve and cover with an abundant sprinkling of spinach powder.
P.S. This recipe is a typical dish served during Lent in Piacenza (Northern Italy). If you wish, the spinach can be replaced by wild herbs, e.g. nettles, dandelion or rapeseed. Butter and sage are traditionally used to dress this dish.
