How to make the spinach roll, with flour, eggs, ricotta, spinach, butter, grated parmesan, nutmeg, salt and pepper.
Ingredients for 4 people
- 700 g of spinach
- 250 g of cottage cheese
- 2 eggs
- 200 g of flour
- 50 g of butter
- 50 g of grated Parmesan
- a pinch of nutmeg
- plenty of freshly ground pepper
- salt
How to prepare the Hebrew spinach roll
Arrange the flour on a pastry board, put the eggs in the center and knead.
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Roll out the dough with a rolling pin giving it a rectangular shape.
Clean and wash the spinach well, put it in a pan and cook them with a little salt and with only the water left on the leaves after washing.
After five minutes of cooking, remove the spinach from the heat, pass it under cold water, squeeze it well, chop it and sauté it in a pan with 20 g of butter over high heat.
In a bowl put the spinach, ricotta, a pinch of nutmeg, a spoonful of Parmesan cheese, plenty of pepper and a pinch of salt.
Mix and mix the dough well, then spread it on the surface of the sheet.
Roll the dough with the dough giving it the shape of a salami.
Wrap the roll obtained in a sheet, and tie the two ends with the string.
In a saucepan, boil abundant salted water and soak the roll for about 25 minutes over medium heat.
After removing it from the water, free it from the sheet and twine and slice it into fairly thick slices.
Arrange the slices on a tray and sprinkle them with the remaining butter, previously melted on low heat, and grated Parmesan cheese.
