Drive away with green broad beans and ricotta
first courses from Italy - Piemonte
Rabaton A Modo Mio
Rabaton A Modo Mio
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The rabatons are a typical first course from the Alessandria area in Piedmont. Traditionally this dish is prepared with wild herbs, ricotta and parmesan, in this case I will use spinach but also beet or other green leafy vegetables would be good.
preparation
step 1
Wash the spinach, drain quickly and boil over high heat in a large pot with only water left on the leaves.
step 2
Cook the fresh spinach for 5 minutes, then drain, squeeze well and chop finely.
step 3
In a bowl mix the spinach, the ricotta (of dry goat), 2/3 of the Parmesan and the marjoram.
step 4
Then add the grated ginger root, the juice of half a lemon, the salt and the wholemeal flour (re-milled durum wheat semolina) to create a sufficiently firm dough.
step 5
Leave to stand in the cool for half an hour. Then take a spoonful of dough and roll it on the cutting board sprinkled with wholewheat breadcrumbs, cut it in half and place it in a slightly oiled pan.
step 6
Continue until the dough is complete by placing each rabaton on a baking sheet lined with parchment paper covered with olive oil flavored with sage.
step 7
Once the pan of rabaton is filled, sprinkle with grated Parmesan, add a little oil and let it cook in a ventilated oven at 200 degrees for 20 minutes.
