Spinach with blue cream

Today we have a bonus recipe! 

Spinach Spiral

This is a very easy recipe and catchy for the eye. 

Green Crepes

I am sure that two of my best friends would love this recipe: Mario and Ingrid, this one is for you! 

Easy Pasta with Camembert

Italians affirm that there are two types of people: those who eat pasta once a day and those who eat twice. If it weren’t because I have to keep in tone my god sculted body, I would be one of those that eat pasta twice a day! But to do so without getting bored, you need some variety on the recipes so that each time it tastes like a complete different dish, even though the main character of the dish is always the same ingredient.

Smoked flavoured Quiche

For a while now I have had a french flatmate. Her speciality are quiches. She really nails them, and I have been wanting to include this recipe here. It is really simple and eye-catching. You can prepare it beforehand and it is a perfect dish to bring to a dinner potluck. The traditional recipe is Quiche Lorraine, which is made with bacon and emmental. However, I add my personal favourite here, made of smoked salmon and scamorza.

INGREDIENTS:

200gr of Smoked Salmon.
250gr of boiled and strained spinach.
150gr of smoked scamorza. (if you dont find it, you can substitute it with any fat smoked cheese similar to emmental, or emmental itself loosing the smoked flavor then)
3 eggs
200ml of cooking cream.
Puff pastry base.

PREPARATION:

If you have already bioled the spinach and strained them, the rest of the recipe is very easy. Beat the eggs together with the cream. DONT add any salt as the salmon gets salty when cooked. Chop all the ingredients nice and thin. Save 20% of the cheese. Add the chopped ingredients in the eggs mix. Add some fennel and pepper. Place the puff pastry in a baking pan and add the mix. Put the rest of the cheese on top.
Bake for at least one hour (until a knife comes out clean from the quiche, otherwise cook it for 30min extra) at 180ºC.
I prefer eating this dish at room temperature, so, let it cold for a while before eating it.
Bon profit!

Spinach Gnocchis (aka Malfatti)

• This recipe is one of my signature dishes. I discover it in the italian city of Brescia, and in an osteria whose name I cannot remember. In this osteria, the dish of the day were these amazing Malfatti ("badly-done" in english). These are a bit messy to elaborate, but totally worthed!

Ingredients:

• 1 kg of spinach.


• 350gr of ricotta cheese.


• 2 egg yolks


• 100gr parmigian cheese


• Salt, pepper and oregan


• Flour.


• Bread Crumbs.


• 100 gr of butter and olive oil

Elaboration:

Boil the spinach (if frozen as specified in the package, otherwise with very few water). Once they are boiled, dry them out really well and chop them finely.
Mix the spinach in a bowl with the ricotta cheese, the egg yolks, 2 tablespoons of breadcrumbs, half of the parmigian cheese, salt and pepper. Mix it really well. Prepare balls a little bit bigger than a chupachups and cover them in flour.
Prepare a pot with around 3 liters of water to boil the gnocchis with some salt. Once the water is boiling add the gnocchis and wait till they float, which will mean they are cooked. Take them out. Meanwhile, melt the butter and mix it with 3 ts of olive oil and oregan.

Serve the gnocchis on a dish and cover them with the butter and oregan sauce, and finish it with some oregan.

Bon profit!