Clinton Kellys Ricotta Mozzarella And Spinach Bites Recipe 415

Steps:

• Preheat oven to 350 degrees F. Place spinach in a clean kitchen towel and wring out any excess liquid. In a large bowl, combine the ricotta, mozzarella, spinach & half of the Parmigiano-Reggiano. Season with salt and pepper to taste. Add a small amount of olive oil to help combine if necessary. Divide the dough in half. On a lightly floured surface, roll out the pie dough into two 4x12 inch rectangles, about 1/4 inch thick. Spread the mixture down the center of the dough, lengthwise. Brush the edges of the dough with water and roll crosswise to seal and encapsulate the filling. Slice into 1 inch bite-sized pieces and arrange, cut side up, on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with the remaining parmesan cheese. .step 4ingredients instructions Bake for 15 to 20 minutes or until golden brown. Remove from oven and arrange on a platter. Serve with warm marinara sauce for dipping. Helpful Tips: 1. Squeeze out all the excess water from the defrosted spinach before beginning the recipe. 2. Extra virgin olive oil loosens up the spinach and cheese mixture. 3. Defrost the pie dough prior to beginning the recipe. 4. Flour the cutting board to prevent the pie crust from sticking. .

Steps:

• 1. Preheat oven to 350 Degrees
• 2. Drain and squeeze out water from spinach and add onion, garlic, and ricotta, milk, mixing well. add 1/2 of the mozzarella cheese and mix again.
• 3. Spray a oblong baking dish and top with cheese and put in a 350 degree oven for 25 minutes or until some of the cheese starts to turn golden and casserole is hot. serve
• 4. We served it with this casserole https://www.justapinch.com/recipes/main-course/chicken/cheap-chicken-casserole-for-two.html?p=1

Steps:

• 1. Using a medium sized skillet, fill about 1/4 with extra-virgin olive oil and let heat on medium-high heat.
• 2. In a medium sized bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese and spinach. Add garlic salt and mix together well with clean hands. Gently fold in the chopped tomatoes.
• 3. Meanwhile, set up breading station using a small to medium bowl for the eggs, one plate with Italian bread crumbs and another plate for the Panko crumbs. Make cheese mixture into 2-inch balls and gently pat down to a "patty"; dip the fritter into the Italian bread crumbs then dip into egg mixture. Dip the fritter into the Panko crumbs. Repeat until all tomato slices are breaded. (For better results with the fritter staying together, you may want to put these in the freezer for 10-15 minutes before doing any further).
• 4. Preheat oven to 350 degrees.
• 5. Place three to four fritters into the oil and fry for 1 to 2 minutes and gently turn over using tongs. Allow to cook for 1 to 2 minutes longer or until golden brown.
• 6. Place fritters on a baking sheet sprayed lightly with non-stick cooking spray. Bake for 15 minutes or until heated through.

Steps:

• Heat the oil or butter in a large skillet over medium heat. Add the shallot and a pinch of salt and pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Meanwhile, fill a medium bowl with cold water and submerge the matzo. Soak for 1 minute, then drain and set aside. In a separate medium bowl, whisk together the eggs and heavy cream until homogenous. Stir in the matzo and set aside.
• Add the spinach to the shallots, one handful at a time, stirring until wilted. Add another pinch of salt. Pour in the egg mixture and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Add the cheese. Repeat this gentle pulling process until a majority of the mixture is set, 1 to 2 more times, then turn off the heat. The eggs should still be quite wet, but they'll continue to cook a bit in the skillet. Continue folding them gently, and once they've reached your desired firmness, remove them from the skillet and serve them immediately. Top with the hot sauce and ketchup.

Steps:

• Set oven to 350 degrees.
• Lightly grease a baking sheet.
• Place flour in a shallow bowl.
• Place the slightly beaten eggs in another bowl.
• Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
• Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
• Up to this point you can cover the slices and refrigerate to finish later.
• Heat oil in a large skillet.
• Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
• Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
• Repeat with remaining slices.
• Spread about 2-3 tablespoons ricotta cheese over each eggplant.
• Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
• Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.