Merry Christmas to all Mamaliga fans! Here’s another try at baking Panettone from The Bread Baker’s Apprentice book for the BBA Challenge. I didn’t blog about it initially since there were some things I wanted to tweak and adapt from his original formula. Quite a few changes.
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Spinach Ravioli
This Wordless Friday’s cooking was (among others) a superb spinach ravioli with a 4-cheese filling (Blue, Feta, Parmesan and Cream cheese) sprinkled with sauteed sage, and in a fennel-butter-anchovies sauce. As always, let me know if you need the recipe.
Bacon wrapped dates, A delicious finger food appetizer that’s very easy to prepare. Here is the recipe with simple tips.
While growing up in Romania for 33 years I got to assume certain beliefs as being undoubtedly right and incontestable. It took a wife from the American continent to pull these things out of me and bring things …
There’s nothing like an arugula and tomato salad that was grown in your backyard - our plot in my case. The nutty arugula flavor combines sublimely with the acidity of the tomato. No comparison with store bought produce. The porcini risotto was my first try to stick with the original recipe. But for some reason I had to go 8 minutes over the religious 14 minutes of cooking the risotto after the first stock scoop. Nevertheless it turned out wicked!
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There’s nothing like an arugula and tomato salad that was grown in your backyard - our plot in my case. The nutty arugula flavor combines sublimely with the acidity of the tomato. No comparison with store bought produce. The porcini risotto was my first try to stick with the original recipe. But for some reason I had to go 8 minutes over the religious 14 minutes of cooking the risotto after the first stock scoop. Nevertheless it turned out wicked!
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Wow, the combination sounds wonderful. We just had homemade spaghetti for dinner with kamut flour, they were delicious. I’ll be making ravioli or tortellini the next day.
They look wonderful, Gabi!!! Wish I could just reach into the screen and gobble them up.
Good work as always!
Miriam: Spagetti with kamut flour?!?! Gosh! I have that sitting on my counter (the kamut flour) - now I know what to do with it!! Thanks for the comment!
Sam: Thanks for the comment! You will have to boil them first - hahahaha - sort of gooey if not - lol.
That looks so good. Do you have a special ravioli maker?
Tiff - Nope!
I have the pasta roller - that’s all. From there it’s all by hand. Quite fun!
The four cheese ravioli with anchovy/anise sauce looks fabulous! What are the proportions with the cheeses?
Nice site. Congratulations.
Thanks, Kathy!
I really improvised the proportions according to what I had in the refrigerator at the time. But I’d say that try this formula:
- 30% Cream Cheese
- 30% Feta
- 20% blue cheese
- 20% grated Parmesan
You might need to add a little cream to be able to easily mix.
Hope it helps!
Hi! This looks delicious! I would love to have the recipe if you don’t mind.
I’ll have to post it indeed in an upcoming post, but until then, make the fresh pasta then use the percentages of cheese I posted in a previous comment here as a filling. Boil until done but with a little bite, drain then toss in hot melted butter where you previously browned about 10 fresh sage leaves.
Will be more exact in my post, so hang on. Thanks!