Nakon dosta razmišljanja sa kojim se receptom ovog mjeseca uključiti u igru Ajme, koliko nas je!, nisam smislila ništa. Ideja je bilo toliko da niti jedna zapravo nije došla do izražaja niti se uspjela iskristalizirati do kraja. Ovomjesečna domaćica Nada sa bloga Just Good Food zadala mi je jako puno muke odabravši sir kao glavnu namirnicu. Previše ga volim u svim oblicima i varijantama da bih mogla odabrati ili izdvojiti najdraži recept. Već sam skoro odustala kad sam sasvim slučajno primijetila da imam jedan neobjavljen recept draftu. Taj post stajao je polunapisan mjesecima, a ja sam sasvim zaboravila na njega. Nakon što se ispostavilo se da sam u spomenutom receptu koristila čak tri vrste sira, odlučila sam ga iskoristiti kao ulaznicu u ovomjesečni krug.
Njoki od ricotte u umaku od špinata, pršuta i plavog sira
za 2 osobe
Njoki od Ricotte
200g Ricotte
20g maslaca na sobnoj temperaturi
1 jaje
1/2 žličice soli
svježi timijan i vlasac
20g ribanog parmezana
70g grisa (pšenične krupice)
40-50g brašna
Ricottu ocijedite, stavite u zdjelu i propasirajte. Dodajte joj sol, maslac, žumanjak i naribani parmezan te dobro izradite ručnim mikserom dok ne dobijete glatku smjesu. Potom dodajte gris i umiješajte ga žlicom u ostale sastojke. Postepeno dodajte brašno dok se ne počne formirati tijesto. Tijesto će biti još dosta ljepljivo ali neka vas to ne brine. Naravno, vi možete upotrijebiti više brašna, ali tada njoki neće biti tako lagani i ukusni. Dobro pobrašnite radnu plohu i ruke. Uzmite žlicu tijesta, spustite ga na radnu plohu i dlanovima ga razvaljajte u dugački valjak. Nožem izrežite dobiveni valjak na jastučiće dugačke 2-3cm pa svaki jastučić među dlanovima formirajte u kuglicu. Njoke slažite na pobrašnjeni stolnjak ili pleh obložen papirom za pečenje. Postupak ponovite sa ostatkom tijesta.
Njoke kuhajte u dosta kipuće posoljene vode dok ne isplivaju na površinu, 3-4 minute. Vadite ih šupljikavom žlicom, stavite u zdjelu i po želji prelijte sa malo maslinovog ulja.
Umak od špinata, pršuta i plavog sira
50g pršuta
3 ražnja češnjaka
400g mladog špinata
sol & papar
svježi timijan i bosiljak
100g plavog sira (Gorgonzola, Roquefort, Stilton...)
30g ribanog parmezana
50 ml mlijeka
2 žlice kiselog vrhnja
Pršut narežite na tanke štapiće, a češnjak na ploškice. Špinat operite i posušite. Ako su listovi veliki prepolovite ih. Na malo maslinovog ulja kratko prepržite pršut i češnjak dok ne dobiju boju. Dodajte špinat, posolite i popaprite te pirjajte dok ne uvene. Izvadite iz tave i pomiješajte sa skuhanim njokima.
Na istom ulju rastopite plavi sir, dodajte mlijeko, ribani parmezan i kiselo vrhnje. Posolite i popaprite po ukusu, dodajte svježi timijan i bosiljak te kratko kuhajte na laganoj vatri uz stalno miješanje dok ne dobijete gust jednoličan umak.
Njoke pomiješane sa špinatom i pršutom servirajte na tanjur i prelijte umakom od sira. Poslužite uz osvježavajuću salatu i čašu bijelog vina.
Ricotta Gnocchi with Spinach, Prosciutto and Blue Cheese
serves 2
Ricotta Gnocchi
200g Ricotta cheese
20g butter, at room temperature
1 egg
1/2 tsp. salt
some fresh thyme
20g Parmesan cheese, freshly grated
70g semolina
40-50g flour
Strain Ricotta and put it in a large bowl. Add salt, butter, egg and freshly grated Parmesan. Mix well with an electric mixer until combined. Add semolina and stir it into the mixture with a wooden spoon. Now add the flour gradually and stir briefly, just until combined. The dough will still be quite sticky and that's normal. Of course, you can add more flour at this point, but the more flour you use, the denser the gnocchi become in the end. We want them to be as light and fluffy as possible. Generously flour your working surface and your hands. Take a big tablespoon of the dough, scoop it onto the floured surface and roll into a finger-thick roll. Cut the roll into little "pillows", 2-3cm long. Form each "pillow" into a little ball using the palms of your hands.Place the the balls onto a floured tablecloth or a baking tray lined with parchment paper. Repeat with the rest of the dough.
Meanwhile bring a large pot of water to a boil, add a generous pinch of salt and add the gnocchi. Stir once, so they don't stick to the bottom and cook until they start floating on top. Depending on their size this may take 3-4 minutes. Take out with a skimmer, pour some olive oil over them and serve immediately.
Spinach, Prosciutto and Blue Cheese Sauce
50g Prosciutto, cut into thin strips
3 cloves of garlic, thinly sliced
400g spinach, washed and dried
salt and freshly ground pepper
some fresh thyme and basil
100g blue cheese (Gorgonzola, Roquefort, Stilton...), diced
30g Parmesan cheese, freshly grated
50ml milk
2 tbsp. sour cream or creme fraiche
In a non-stick frying pan, heat 2 tablespoons of olive oil. Add Prosciutto and garlic and sauté until crispy. Add the spinach, salt and freshly ground pepper and cook until spinach has wilted. Remove from heat and mix with cooked gnocchi. Keep warm.
Meanwhile, return the pan on medium heat and add blue cheese. Cook, stirring constantly until it melts. Add milk, Parmesan cheese and sour cream. Season to taste and add some fresh thyme and basil. Cook for a few minutes, until the sauce blends together and thickens.
Put the gnocchi mixed with spinach and Prosciutto onto plates and drizzle with some blue cheese sauce. Serve with a refreshing salad of your choice and a glass of white wine.
serves 2
Ricotta Gnocchi
200g Ricotta cheese
20g butter, at room temperature
1 egg
1/2 tsp. salt
some fresh thyme
20g Parmesan cheese, freshly grated
70g semolina
40-50g flour
Strain Ricotta and put it in a large bowl. Add salt, butter, egg and freshly grated Parmesan. Mix well with an electric mixer until combined. Add semolina and stir it into the mixture with a wooden spoon. Now add the flour gradually and stir briefly, just until combined. The dough will still be quite sticky and that's normal. Of course, you can add more flour at this point, but the more flour you use, the denser the gnocchi become in the end. We want them to be as light and fluffy as possible. Generously flour your working surface and your hands. Take a big tablespoon of the dough, scoop it onto the floured surface and roll into a finger-thick roll. Cut the roll into little "pillows", 2-3cm long. Form each "pillow" into a little ball using the palms of your hands.Place the the balls onto a floured tablecloth or a baking tray lined with parchment paper. Repeat with the rest of the dough.
Meanwhile bring a large pot of water to a boil, add a generous pinch of salt and add the gnocchi. Stir once, so they don't stick to the bottom and cook until they start floating on top. Depending on their size this may take 3-4 minutes. Take out with a skimmer, pour some olive oil over them and serve immediately.
Spinach, Prosciutto and Blue Cheese Sauce
50g Prosciutto, cut into thin strips
3 cloves of garlic, thinly sliced
400g spinach, washed and dried
salt and freshly ground pepper
some fresh thyme and basil
100g blue cheese (Gorgonzola, Roquefort, Stilton...), diced
30g Parmesan cheese, freshly grated
50ml milk
2 tbsp. sour cream or creme fraiche
In a non-stick frying pan, heat 2 tablespoons of olive oil. Add Prosciutto and garlic and sauté until crispy. Add the spinach, salt and freshly ground pepper and cook until spinach has wilted. Remove from heat and mix with cooked gnocchi. Keep warm.
Meanwhile, return the pan on medium heat and add blue cheese. Cook, stirring constantly until it melts. Add milk, Parmesan cheese and sour cream. Season to taste and add some fresh thyme and basil. Cook for a few minutes, until the sauce blends together and thickens.
Put the gnocchi mixed with spinach and Prosciutto onto plates and drizzle with some blue cheese sauce. Serve with a refreshing salad of your choice and a glass of white wine.
Postovi
Za ovo bi baš bila šteta da je ostalo u draftu. :)
OdgovoriIzbrišiI ja obožavam sir u svakom obliku, a ova kombinacija mi zvuči savršeno.
Prekrasan recept i prekrasna prezentacija. :)
slažem se s andreom, sva sreća na igrici pa da si ovo imala priliku objaviti :) jako mi se sviđa i ovo moram jednom probati napraviti za nećakinju koja obožava njoke u svim mogućim kombinacijama :)
OdgovoriIzbrišifantasticno... slike su predivne...
OdgovoriIzbrišiSlažem se Andreom, stvarno bi bilo šteta to ne objaviti.Odlično izgleda i zvuči..ali čini mi se da se tu i ima što raditi..svaka čast!
OdgovoriIzbrišiGorgeous gnocchi! Wow, what a refined presentation!
OdgovoriIzbrišiCheers,
Rosa
Predivne fotkice, bas me raduje da mozemo ponovo uzivati u tvojim receptima, ova kombinacija sastojaka zvuci vrlo obecavajuce, mmmnjam...!;)))
OdgovoriIzbrišiSavršeno, predivno...
OdgovoriIzbrišiI am speechless, this is SOOOOO beautiful!!!!
OdgovoriIzbrišiovo je stvarno posebna kombinacija, jako mi se svidja, a za fotke mi je ponestalo vise komplimenata, zadivljena sam, predivne su!!
OdgovoriIzbrišiPredivni su,svidja mi se taj okruglasti oblik.Verujem da su preukusni i zaista su u tvom stilu!
OdgovoriIzbrišinisam bas na glasu kao siroljubac, ali sigurna sam da je onima koji ga vole ovo ispunjenje snova :)
OdgovoriIzbrišiSuperlativi! Za sve.....sastojke, recept, izvedbu, fotke!
OdgovoriIzbrišiJao sto ja ovo volim! Super!
OdgovoriIzbriši