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| Pasticcio alla Fiorentina Ebraica
The original recipe contains also fish, This is a dairy version of the recipe. 350g (8 oz) macaroni 450g (1 lb) frozen leaf spinach, thawed 1-cup tomato sauce 1 onion 30 ml (2 tbsp) olive oil 2 garlic cloves, peeled and crushed 225g (8 oz) feta cheese, crumbled 4 egg yolks 225g (8 oz) cream cheese 200 g (7 oz) creme fraiche 15ml (1 tbsp) chopped fresh thyme Salt and pepper Cook the pasta in a large pan of boiling salted water until al dente. Drain, refresh under cold water and drain thoroughly. Place the pasta in a large bowl, toss with a little oil to prevent sticking and set aside. Meanwhile, peel and finely chop the onion. Heat the oil in a frying pan, add the onion, garlic and thyme, and fry for 10 minutes until softened. Squeeze the spinach dry, add to the pan and stir until heated through. Reheat the tomato sauce if necessary, remove from the heat and stir in half of the feta. Add to the pasta, with the spinach mixture and toss to mix. Spoon into a lightly oiled deep baking dish. Put the egg yolks, cream cheese, creme fraiche and remaining feta in a food processor and process briefly until smooth; season generously with pepper. Pour the cream mixture over the pasta mixture and bake in the oven at 190�C /375�F/Gas Mark 5 for 30-40 minutes until golden and firm to the touch. Leave to stand for a few minutes before serving. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |