2 posts from January 2007

ingredients:

for the crespelle:
    milk
    flour
    eggs
    salt
    olive oil
for the filling:
    spinach
    olive oil
    salt
    lemon
    ricotta cheese
for baking:
    basic tomato sauce
    ricotta salata
    pecorino romano
    parmesan
    fresh rosemary


step one:  make the crespelle

much easier than i thought.  combine the ingredients to form a thin batter.  in a small crepe pan, heat a little bit of olive oil.  pour a small amount of the batter into the pan, and swirl to cover the bottom.  let it cook until firm, then flip.  firm the other side, then remove from heat and repeat with more batter.


when you have made 6-8 crespelle, let them cool on the side.


step two:  prep the filling

sautee spinach in olive oil with a little salt, then add some lemon juice, cook it down.  check for seasoning, then let it cool.


after it cools, add a bunch of ricotta (i used a goat's milk ricotta from the farmer's market).  mix thoroughly, reseason if necessary, then set aside.


step three:  assembling the canneloni

holding the crespelle in one hand, put a small scoop of filling in the middle, then roll them up.  lay them seam-side down in a deep baking dish.


when the canneloni are stuffed and lined up, cover with tomato sauce (in this case i made my own, but feel free to use pre-made, if you're a sissy).


then cover the sauce with cheese -- i used ricotta salata (to match the ricotta inside), pecorino romano, and parmesan.  then add a splash of olive oil and some fresh rosemary (i used rosemary in the tomato sauce, so that matched as well).

bake in a 375 degree oven for 30-45 minutes.


step four:  finishing touches

remove from the oven, and add a dash of olive oil, and some more fresh rosemary.  let it cool, then eat.  delicious!

ingredients:

acorn squash
flour
eggs
salt & pepper
olive oil
butter


step one:  roast the squash

quarter the acorn squash, and add a little butter, salt & pepper.

roast in the oven at 400 for about 45 minutes.  remove and let cool.


step two:  prepare the dough

make a mound of flour, create a hole in the middle.  add egg, and mushed up roasted squash.

knead and knead, until the squash in incorporated.  then let the dough rest.


step three:  prep the gnocchi

roll the dough into dowels, and cut small, one inch squares.

roll the squares off the end of a fork to form the gnocchi.


step four:  cook the gnocchi

boil in salted water, until the gnocchi float aggressively.  drain well.


step five:  sauce the gnocchi

melt butter in a pan, add a little salt, pepper.  add the cooked, drained gnocchi, and brown them.

step six:  plating

you can add some shaved pecorino, some scallion greens to brighten up the plate.  tasty!