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2 cups whole milk
2 cups water
2 tablespoons unsalted butter
1 1/4 teaspoons salt
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
5/6 cup grated Parmesan cheese, separated into 1/2 cup and 1/3 cup measurements
3 large eggs (whisk in 1 at a time)
1/4 teaspoon ground nutmeg
Salt and pepper
Recipe by Maria Helm Sinskey
Photos by Pornchai Mittongtare
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- 3 cups milk
- 1 teaspoon kosher salt, or to taste
- 1 ¼ cups semolina flour
- 1 ¾ ounces freshly grated Parmigiano-Reggiano cheese
- 2 large egg yolks
- 3 tablespoons cold unsalted butter, cut into small cubes
- 3 tablespoons melted butter
- 1 pinch cayenne pepper
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to cover
Line a rimmed sheet pan with plastic wrap.
Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
Why we love this recipe
Many ancient cultures have a version of egg drop soup, used for centuries to fortify tired souls at minimal cost. Stracciatella alla Romana (sometimes called Italian egg drop soup or stracciatella soup), named for the little shreds of egg it contains, is the Roman incarnation.
In our version, baby spinach adds a modern and healthful twist and makes this soup a complete light meal with a piece of crusty whole-grain bread. You can't beat it for a quick lunch or dinner on a busy day.
I first published this recipe here in 2009. I've updated the post for clarity, but the recipe remains the same.
- 1 large head cauliflower, broken into florets
- 2 tablespoons butter
- 2 large cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 ½ cups milk
- 1 cup heavy whipping cream
- ½ cup grated Parmesan cheese
- 2 ounces grated fontina cheese
- ¼ teaspoon salt
- 1 pinch ground nutmeg
- 1 pinch ground white pepper
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until crisp tender, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water to stop the cooking process. Drain well.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over low heat. Add garlic cook and stir until soft and fragrant, about 1 minute. Whisk in flour until smooth, 1 to 2 minutes. Pour in milk and cream. Increase heat to medium and simmer, whisking frequently, until sauce starts to thicken, about 5 minutes. Bring to a boil continue to cook until sauce is thick, about 5 minutes.
Stir Parmesan cheese, fontina cheese, salt, nutmeg, and white pepper into sauce. Cook, whisking vigorously, until cheese is melted into the sauce, about 1 minute. Remove from heat.
Spread 1 cup of sauce on the bottom of a baking dish. Arrange cauliflower on top. Drizzle remaining sauce over the cauliflower, coating each floret.
Bake in the preheated oven until bubbling and lightly browned on top, about 10 minutes.
Ricotta is, of course, the order of the day I love it in all its forms, but with such a plain dish, it’s worth buying some really good fresh stuff for this. Many recipes add grated hard cheese to the filling, too – usually grated parmesan, or grana padano in Boswell’s recipe. Bear in mind that if you want to make this dish strictly vegetarian, you’ll need to source a vegetarian alternative they’re widely available these days.
Some recipes, though not all, add eggs to the filling as well – or just yolks in the case of Caz Hildebrand and Jacob Kenedy’s The Geometry of Pasta – but I can’t see the point those without are just as good, and I think have a slightly softer, creamier texture.
Eggs or no eggs? Jacob Kenedy and Caz Hildebrand’s cannelloni.
Cabbage Spinach Stir Fry
In the middle of a week, when you are busy with office work, household chores, kids studies, grocery shopping, cleaning and other stuffs that keeps on piling, the last thing which comes to mind is making dinner. No more worries a side dish which can play many roles in your menu.
Cabbage spinach stir fry can be served as a side salad with your roast chicken or fish dinner. Or make some plain steamed rice in your rice cooker or pressure cooker and serve this along with rice. This stir fry has some indian seasoning in them which not only makes it super fragrant but adds nice crunch to the dish.
If you are into this type of recipes, you have to check my
This recipe can be considered as a power packed dish because of the nutrients from cabbage and spinach.
- Cabbage Is Packed With Nutrients.
- It May Help Keep Inflammation.
- Cabbage Is Packed With Vitamin C.
- It Helps Improve Digestion.
- May Help Keep Your Heart Healthy.
- May Lower Blood Pressure.
- Could Help Lower Cholesterol Levels.
- Cabbage Is an Excellent Source of Vitamin K.
Meanwhile spinach is one of the super food.
Spinach is rich in vitamins A, C and K, magnesium, iron and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress and reduce blood pressure levels among other health functions. Whether you like it or not, spinach is surely one veggie that you must include in your daily diet.
- 200 grams Penne pasta
- 1/8 cup Butter (Salted)
- 1/4 cup Black olives
- 2 Spinach , bunches, roughly chopped
- 5 - 6 Artichokes , roughly chopped
- 2 teaspoon Extra Virgin Olive Oil
- 1 Onion , finely chopped
- 2 cloves Garlic , grated
- 1/8 cup All Purpose Flour (Maida)
- 1 cup Milk
- 50 grams Feta Cheese , or any other soft cheese
- 1/2 teaspoon Dried oregano
- Salt and Pepper , to taste
Recipe for Spinach Rice Au Gratin
This is a Recipe for preparing the famous upmarket restaurant style Spinach Rice Au Gratin at home. This ia a rich and filling preparation for the main course.
Preparation Time: 40 Minutes
Serves: 4 Persons
2 Cups Rice
3 Stock Cubes
2 Table spoon Butter
¼ Cup finely chopped Onion
3 Table spoon chopped Coriander leaves
1 ½ cups steamed spinach, finely chopped
3 Table spoon Butter
½ cup grated Cheese
1/3 cup Breadcrumbs
Salt and Pepper to taste
Clean and wash Rice. Soak in water for 15 minutes. Put rice to cook in four cups of water along with the stock cubes. Melt the butter in another pan and sauté the Onion until they change color. Add Coriander leaves, Sault, Pepper and Spinach. Stir and remove from heat.
When rice is cooked and the water absorbed, remove from heat and gently and carefully mix in spinach mixture. Put in a baking dish. Combine butter, Cheese and breadcrumbs, blending well with fingertips until well-mixed. Spoon evenly over Rice. Bake or grill in the Microwave for 7-8 minutes or until the top is golden.
Recipe: semolina pasta dough
Prep Time: 10 minutes + resting time
Keywords: pasta vegetarian semolina flour Italian
- 100 g / 3.5 ounces semolina flour of good quality
- A pinch of salt
- 50 g / 1.75 ounces warm water
In a small bowl, weigh the flour, add the salt, then weigh the water. I recommend weighing both flour and water because the quantities involved are small. Using volume to measure the ingredients may lead to a significant error and if you are not familiar with how the dough feels, it would be difficult to correct it.
With a fork, spread the somewhat recalcitrant water through the flour. When there is no more free water, drop the fork in favor of your fingers, then use your hands. As you work the crumbly mix, you will see and feel it come together into a cohesive whole. The graininess persists for a while.
Empty the bowl onto your working surface, scraping well the bottom and side. Besides the shaggy dough, there will be some free flour. Start kneading the dough: push the dough away from you with their heel of your hand (given the small size of the dough, one hand will be enough), then with the help of the other hand gather it back toward you folding it on itself and turning it 90 degrees. Incorporate all the semolina flour. [You can watch my hands at work in this short video.]
Continue kneading the dough in the same way. You will see and feel the graininess give way to smoothness. You don't need to flour your working surface, as the dough will not stick to it.
Knead the dough until it is smooth and firm, 8-10 minutes. Let the dough rest for 30 minutes or so, well-covered (e.g., in a small ziplock bag or wrapped in plastic film) so it doesn't dry out.
Follow the chosen recipe to shape the dough.
For suggestions, visit the page on my blog where you can browse the complete collection of handmade pasta shapes, some of them of my own creation, a good number of them with accompanying video.
Our 25 Best Simple Greek Recipes
Greek cuisine is some of the finest of Mediterranean food. Who can deny the hearty comforts of a bowl of moussaka—the Greek eggplant casserole—or the unmatched snack-ability of tender, bite-sized dolma?
But finding great Greek food or creating a great Greek menu is not just about switching to Greek yogurt, mastering the meze spread, or putting feta on everything. From city to city and island to island, the lot of Greek cooking is full of unique techniques to master and mealtime traditions to uphold. One of our favorites? Learning how to make dolmas (true obsessives, like us, can even shell out for a dolma roller.
From to tzatziki, here are our very best simple Greek recipes to bring some of the country’s flavors and flair to your table.