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Receta Ritoli Alla Norcina
by Global Cookbook

Ritoli Alla Norcina
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Ingredientes

  • 1 x recipe Black Pepper Pasta see * Note
  • 2 lb Fresh Italian sausage crumbled, cooked, and liquid removed
  • 1 c. Fresh ricotta
  • 1 bn Fresh Swiss chard boiled, liquid removed, and minced
  • 1 tsp Freshly-grated nutmeg
  • 1 1/2 c. Freshly-grated Parmigiano-Reggiano divided
  • 1/2 x recipe Balsamella Sauce

Direcciones

  1. Preheat oven to 400 degrees. Bring 6 qts water to boil and add in 2 Tbsp. salt.
  2. Make the pasta and roll out to the third thinnest mark on the pasta roller. Cut the sheets into pcs 10 inches long. Cover and set aside.
  3. In a mixing bowl, stir together cooked sausage, ricotta, cooked chard, nutmeg and 1 c. Parmigiano till well blended. Blanch pasta sheets 1 minute and refresh in an ice bath. Drain well and lay on clean counter.
  4. Divide filling among pasta pcs, completely covering each sheet with 1/2 inch to 1 inch of filling. Roll each pasta piece up like a jelly roll and place in a buttered baking dish. Cover with Balsamella Sauce and sprinkle with remaining cheese. Bake for 45 min till light brown on top and bubbly everywhere. Remove, let stand 10 min.
  5. To serve, slice across each roll to create rounds and place flat on plate.
  6. This recipe yields 4 servings.
  7. NOTES : Joe's note: I haven't located the Balsamella Sauce called for in this recipe. Maybe it will turn up at a later date.