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Categories:
olive oil fresh spinach shallots garlic salt fresh Ricotta flour egg yolks petit beef spinach chives paprika salt garlic black pepper onion powder cayenne pepper dried leaf oregano thyme
Viewed: 72 - Published at: 9 years agoIngredients
- 4 tablespoons olive oil
- 1 pound fresh spinach, cleaned, steamed and chopped
- 2 tablespoons minced shallots
- 2 teaspoons minced garlic
- Salt and pepper
- 3/4 cup fresh ricotta
- 2/3 cup flour
- 2 egg yolks
- 1 cup grated Asiago
- 4 (6-ounce) petit beef fillets
- Essence, recipe follows
- 6 fried spinach leaves
- 1 tablespoon chopped chives
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Method
- Preheat the grill.
- Bring a pot of salted water up to a boil.
- In a saute pan, heat 2 tablespoons olive oil.
- When the oil is hot, add the spinach.
- Saute the spinach for 2 to 3 minutes, or until the spinach has wilted.
- Add the shallots and garlic.
- Saute for 1 minute.
- Season with salt and pepper.
- Remove from the heat and turn into a bowl, allow to cool.
- Stir in the ricotta and flour and mix until incorporated.
- Add the yolks and grated cheese.
- Season with salt and pepper.
- Turn the dough out onto a floured surface.
- Divide the dough into 2 pieces.
- Roll each piece out into a log 1-inch thick.
- Cut the dough into 1-inch pieces.
- Shape the dough using a gnocchi dowl or fork.
- Drop the gnocchi, a few at a time, in the boiling water.
- Cook the gnocchi for about 3 minutes.
- The gnocchi will float start to float in the last minute of cooking.
- Remove from the water and drain well.
- Repeat the process, once the water has come back up to a boil.
- Season the fillet with the remaining olive oil and Essence.
- Place on the grill.
- Cook for 3 to 4 minutes on each side for medium-rare.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.
