Wednesday, April 13, 2005
Bite with Belkys: Spinach Dumplings From Rino's Tuscan Grill
Attention "carb cutters!" now you can have your pasta and eat it too -- with a practically "guilt free" dish. It's no ordinary noodle recipie. It's got a vegetable twist-- and is easy to make. Time to grab a bite with Belkys.
The Chef: Rino Balzano
The Restaurant: Rino's Tuscan Grill
The Dish: Spinach Dumplings With Ricotta Cheese
- 40 ounces boiled spinach
- 16 ounces ricotta cheese
- 1 1/2 cups grated parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 extra large eggs
- 1 cup flour
- 8 tablespoons unsalted butter
- 1 teaspoon fresh sage
-Chop the boiled spinach and set it on a bowl.
-Mix the spinach with ricotta cheese, nutmeg, parmesan cheese, salt and pepper.
-On another bowl, mix the two eggs and some flour and combine both bowls and mix.
-Shape the dumplings with two spoons, and set them on a flower covered plate.
-Once the dumplings are shaped, put them on boiling water until they spring up.
-For the sauce add some butter in a pan and add sage, the boiled dumplings, parmesan cheese, pepper and salt.
-Sautee the dumplings with the sauce for a few minutes.
-When serving the dumplings, add some extra sauce on the plate and garnish them with parmesan cheese.
FOR MORE INFORMATION:
Rino's Tuscan Grill
1105 East Las Olas Boulevard
Fort Lauderdale, Fl