Baked rice with ricotta and sausage peas
31 recipes
Spinacino good calf for every season
ingredients
servings
6
Spinach
700 oz
Ricotta cheese
150 oz
Grated cheese
50 oz
Eggs
2 unit
Dried pine nuts
1 spoon
Nutmeg
to taste
Iodized salt
to taste
Pepper
to taste
Carrots
1 unit
Celery
1 stem
Onions
1 unit
Laurel
1 leaf
Bouillon cube, vegetable flavour
1 unit
Extra virgin olive oil
to taste
Veal pocket
800 oz
second courses from Egypt
Spinacino good calf for every season
Spinacino good calf for every season
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Returning home from work in the car, I was in the countryside and the sun was still shining and I felt carefree and bubbly like you're making a pleasure trip. Maybe it's normal to be so, is the light after months of darkness, clouds and mist. They are the colors of nature awakening after so much gray. They are the scents of herbs and cut flowers that bloom after months of damp smell. If you talk of happiness I can not but think about food.
preparation
step 1
Boil the spinach in plenty of slightly salted water, for about 10 minutes then drain and leave to cool.
step 2
At this point good squeeze to remove water as possible. Put them in a bowl with the ricotta, grated cheese, eggs, pine nuts, a pinch of nutmeg, freshly ground pepper and salt.
step 3
Mix very well.
step 4
To fill the veal pocket is best to get help from someone. Place it on a cutting board, hold the opening with two hands and start to insert the stuffing, little by little, pushing it toward the bottom.
step 5
When the pocket is almost full, hold her hands opening and scroll to the end to make sure that you compress the filling well. Add spinach but still not up to the opening.
step 6
With twine cotton and needle properly close the pocket, taking care not to tear the meat. If it should come open during cooking would be a disaster.
step 7
Clean carrot, celery and onion after which mince finely.
step 8
In a large pot pour extra virgin olive oil and let fry the vegetables.
step 9
Now add the spinach and cook for five minutes then pour into the casserole of about 1 liter of hot water, bay leaf, salt or a nut.
step 10
But be careful not to overdo it because the sauce tends to shrinking insaporirsi.
step 11
Right at the beginning, during cooking, it could exit from the seam of a calf pocket a little bit of filling. It's normal.
step 12
Cook over medium heat the sauce must simmer for about 50 minutes / 1 hour with the lid slightly away and turn often spinach on both sides, being careful not to puncture it.
step 13
During cooking, the sauce tends to shrink but it will not dry out. Once cooked, remove the spinach from pan and place on a cutting board.
step 14
To obtain slices of perfectly cut without risk of breakage, it is preferable to slice it when it is cooled.
step 15
Serve with roasted potatoes and drizzle with the sauce of hot cooking.
step 16
Tip: If you were to be advanced a little 'of spinach, add 1 or 2 eggs and make pancakes.
