💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › recipe17… captured on 2022-06-11 at 23:55:09.

View Raw

More Information

-=-=-=-=-=-=-



                         SPINACH/CHEESE STROMBOLI

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Vegetables
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pk           Yeast
   2       lb           Ricotta
   2       ts           Sugar
   1       pk           Spinach, frozen chopped
                        -(cooked)
     1/3   c            -Warm water
   4       c            Flour
   1       c            Parmesan
   3       tb           Butter -- in pieces
     1/2   lb           Mozzarella, sliced
   1       t            Salt
   2       tb           Butter -- melted
   1       c            -Ice water (without cubes)
                        Sesame seeds

  Preheat oven to 200 degrees for 15 minutes and turn
  off. Combine yeast, sugar and warm water in a small
  mixing bowl. Set aside for 5 minutes until foamy. In
  the workbowl of a food processor, add flour, butter
  pieces and salt. Process for 20 seconds.  Add ice
  water to yeast. With the processor running, add
  yeast-water mixture gradually, until all of the
  moisture is absorbed and the dough leaves the side of
  the bowl. Process for an additional 60 seconds.
  Transfer dough from the workbowl to a large greased
  mixing bowl. Cover with a kitchen towel and place in
  warm off oven. Allow to rise until doubled,
  approximately 1-1/2 hours.
  
  In a medium mixing bowl, combine ricotta, spinach and
  parmesan cheese.
  
  Punch down the risen dough and transfer to a floured
  rolling surface. With quick, hard strokes, roll dough
  into a large rectangle, approx- imately 1/2 inch
  thick. Layer one-half of the mozzarella cheese evenly
  down the center leaving approximately three inches of
  exposed dough on either side. Top with ricotta-spinach
  mixture and the remaining mozza- rella. Overlap the
  exposed dough over the cheese mixture and pinch well
  on all sides to seal.
  
  Transfer to a large cookie sheet, seam side up.  Cover
  with a kitchen towel and return to the warmed oven.
  Allow to rise until doubled, ap- proximately 45
  minutes. Brush loaf with melted butter and sprinkle
  with sesame seeds. Bake at 350 degrees for 35 to 40
  minutes or until loaf is well browned and hollow
  sounding when thumped.
  
                                              --- Diane
  Simms
 


                   - - - - - - - - - - - - - - - - - -