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220 Culinary Delights Recipes

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220 Culinary Delights Recipes – Introducing 220 Culinary Delights Recipes: A Gastronomic Journey

Recipe 1: Agnolotti Di Ricotta E Spinaci

Indulge in the delicate flavors of Agnolotti Di Ricotta E Spinaci. Here’s what you’ll need:

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220 Culinary Delights Recipes

220 Culinary Delights Recipes – Introducing 220 Culinary Delights Recipes: A Gastronomic Journey

Recipe 1: Agnolotti Di Ricotta E Spinaci

Indulge in the delicate flavors of Agnolotti Di Ricotta E Spinaci. Here’s what you’ll need:

  • 1 lb flour
  • 6 oz sweet cream butter
  • 8 eggs
  • 3 pinches of salt (to taste)
  • 15 oz dry ricotta cheese
  • 2 oz spinach, trimmed and washed
  • 13 oz grated Parmesan cheese
  • 1 pinch black pepper (to taste)
  • 2 pinches nutmeg (to taste)
  • 1 qt heavy cream
  • 4 oz mascarpone cheese
  • 2 pinches white pepper (to taste)

STEP ONE: The Dough In a bowl, combine 1 pound of bleached flour, 2 ounces of sweet butter, 5 eggs, and a pinch of salt. Work the dough until the butter is fully incorporated. Wrap the dough in a towel and let it rest in the refrigerator for at least one hour.

STEP TWO: The Filling Steam the spinach and finely chop it. In a separate bowl, beat together 2 eggs, 7 ounces of freshly grated Parmesan cheese, and a pinch each of salt, black pepper, and nutmeg. Add 15 ounces of dry ricotta cheese and mix well. Be careful not to overmix.

STEP THREE: The Agnolotti Roll out the dough into a thin layer and brush it with an egg wash made from 1 egg. Using a teaspoon, scoop the filling onto the dough, creating a “walnut” shape. Cover it with another layer of dough. Cut with a round pasta cutter, approximately 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water until the agnolotti float to the surface.

STEP FOUR: The Sauce In a saucepan, bring 1 quart of heavy cream to a slow boil. Add 4 ounces of sweet butter, 6 ounces of freshly grated Parmesan cheese, 4 ounces of mascarpone cheese, a pinch of salt, a pinch of nutmeg, and 2 pinches of white pepper. Boil slowly for five minutes, stirring constantly with a wooden spoon. Serve the agnolotti on warm plates with the warm sauce.

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