I used a tricolor quinoa to grind up into flour, so the result is darker than it might be with a light colored quinoa. I didn’t trust the flour to hold together into a pasta by itself, so I blended it with my favorite pasta flour, “00” flour. Quinoa flour can be used in the same proportions as...
Ricotta and Spinach Calzone
500 g, 00 Flour or all purpose flour
1 tsp dry yeast
1 tsp salt
1 tsp sugar
1 tablespoon (14g) olive oil
330 ml lukewarm water
1-2 tbsp semolina flour (optional, to flour the baking sheet or the surface)
An alternative to stuffed baked pasta with these leeks stuffed with a classic ricotta and spinach filling. I've blanched the leeks in boiling water before proceeding and instead of bechamelle, I've opted for a simpler and lighter Parmigiano cream just perfect for au gratin at the end.
Approx. 10-12 Crepes in a non-stick pan 20 cm, Prep 15 min, Cooking 30 min.
Fresh or frozen spinach, 100 g
Whole Milk, 450 ml
Plain Flour or All purpose Flour sieved, 160 g
Extra virgin olive oil, to taste
Salt and Pepper, a pinch
Let them cool in a colander so...