GNUDI ALL’ACQUA 2

Ek hou daarvan om nuwe goed uit te probeer, en hierdie was ‘n wenner! Ek wat  natuurlik ‘n vleis-eter-deluxe is, het natuurlik plan gemaak en bacon bygesit – wonder hoe ham of salami sal smaak met die? Dink ek probeer dit volgende…

 

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1 large bunch raw spinach, chopped
5 tablespoons extra virgin olive oil, plus extra for smearing hands (74ml)
4 garlic cloves, finely chopped
1 lb fresh ricotta cheese (450g)
4 tablespoons freshly grated parmigiano cheese, plus extra for sprinkling (57g)
salt to taste
small quantity of flour, if needed
20 cherry tomatoes, halved
4-8 fresh basil leaves, chopped

 To start your Gnudi all’Acqua 2:

 Preheat oven to about 400 degrees Fahrenheit (204 degrees celcius) 

Sautí spinach with 3 tablespoons of olive oil and half the quantity of the garlic for a few minutes until soft. Let cool. 

Then in a bowl, combine ricotta, spinach, parmigiano and salt. Add a small amount of flour, a little at a time, only if ricotta if filled with too much moisture. 

Combine mixture thoroughly. 

Smear some olive oil on your hands. Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat until mixture is consumed.

 In a saucepan, heat up remaining olive oil, then add remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes. 

Take some of the tomato mix, add to the oven-proof dish in which you’re going to put the ricotta & spinach balls, then put the balls on top of the mixture. Add remaining tomato mixture on top and inbetween the balls, and bake in oven for approx 10-20 minutes, till ricotta balls are getting a brown colour on top.

Per 4 persone

 

 

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