Priest stranglers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Spinach or Swiss chard; thawed if frozen |
| ; (1lb) | ||
| 375 | grams | Ricotta cheese; (12oz) |
| 3 | Eggs; (3 to 4) | |
| 125 | grams | Freshly grated parmesan cheese; (4oz) |
| A large pinch of white pepper | ||
| ½ | teaspoon | Pon grated nutmeg |
| 2 | tablespoons | Plain white flour sifted; (2 to 3) |
| ; finely | ||
| 75 | grams | Butter; (3oz) |
| Salt | ||
Directions
If using fresh spinach or chard, remove the stalks. Steam or boil for 10-15 minutes or until tender.
Drain and cool, then squeeze tightly in your hands to remove as much water as possible.
Put the spinach or chard on a board and chop very finely with a sharp knife or rocking chopper, or process very briefly in a food processor.
Tip the spinach or chard pur‚e into a bowl, add the ricotta and mix thoroughly, using your hands.
Add one egg and mix it in, then add half the parmesan cheese and mix again.
Add two more eggs, mix again and season with the pepper and nutmeg.
If the texture is thick enough to shape, don''t add any more eggs. If not, add just one more then add just enough flour to hold the mixture together.
Using two tablespoons, scoop up some of the mixture and roll it between your hands to form an elongated egg shape, with a dusting of flour to prevent sticking.
Repeat with the remaining mixture.
Lay the Stranglers gently on a floured surface or tray, making sure they do not touch or overlap, and leave them to rest for about an hour.
Bring a large saucepan of salted water to the boil, very carefully add the stranglers and boil for about 2 minutes or until they bob up to the surface of the water.
Gently scoop the stranglers out of the boiling water, using a slotted spoon, arrange them carefully on a warmed serving platter or in a warmed bowl and keep them hot.
Melt the butter, pour all over the stranglers and dust with the remaining cheese. Serve at once.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.