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Strangolapreti
(Priest-stranglers)
(for 6 people)
1kg
spinach (cooked and salted)
100g
fresh ricotta cheese
4
eggs (yolks and whites)
4
stale bread rolls
50g
grated Parmesan cheese
80g
melted butter flavoured with sage breadcrumbs
Preparation:
In a bowl mix toghether 1 kg salted boiled
spinach, which has been drained and finely chopped,
100 g of sieved ricotta cheese, four eggs, 50
g grated Parmesan.
Soak the stale bread rolls in tepid water for
a few minutes; then squeeze out the water. Add
them, together with the breadcrumbs, to obtain
a mixture which is soft enough to enable you form
balls of the size of small walnuts.
Place them on a tray and leave them in the fridge
for a while.
Cooking:
In
the meantime boil the water, add salt and add
the priest-stranglers, allowing them to cook until
they rise to the surface. Drain, and put them
in a fire-proof dish, spirkle with Parmisan cheese
and pour over them the melted butter flavoured
with sage.
The
priest-stranglers can be accompanied by other
sauces
Sliced
roastbeef with rocket lettuce
(for Two people)
250g
Angus beef or horsemeat
1 bunch of fresh rocket lettuce or rosemary
Extra-virgin olive oil, salt and pepper
Preparation:
Lay the whole piece of meat on a plate. Rub in
salt and pepper, and a few drops of extra-virgin
olive oil on the both sides.
Cooking:
Heat the hotplate to a high temperature. Put the
meat on it and seal both sides, so that it is
rare. It is cooked correctly if the meat is a
little soft when pressed.
Put
the meat on a chopping board; cut it vertically,
in slices of ½ cm. Place the washed and
cut rocket lettuce on the dish. Lay the slices
of meat next to each other. In the meantime heat
2 spoonfuls of olive oil in a pan.
Pour
the boiling oil over the meat and serve it immediately.
As
an alternative to the rocket lettuce, you can
use rosemary. Instead of putting it under the
meat, you can fry it lightly in the olive oil
before putting it on the slices of meat.
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