Blecs al Tazzelenghe

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (200g) fresh spinach, cooked and chopped 2 cups (200g) fresh spinach, cooked and chopped
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons chopped fresh herbs (such as parsley or basil) 2 tablespoons chopped fresh herbs (such as parsley or basil)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 45g (2g sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, water, and salt. Mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the cooked spinach, ricotta cheese, Parmesan cheese, and chopped herbs. Season with salt and pepper to taste.
4. 4.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut the dough into small squares, approximately 2 inches in size.
5. 5.
   Place a spoonful of the spinach and cheese filling in the center of each square. Fold the dough over the filling to form a triangle and press the edges to seal.
6. 6.
   Bring a large pot of salted water to a boil. Cook the dumplings in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a serving dish.
7. 7.
   Serve the Blecs al Tazzelenghe with your choice of sauce, such as a simple tomato sauce or melted butter and grated Parmesan cheese.

Treat your ingredients with care...

• Spinach — Make sure to cook the spinach until it is wilted and tender before chopping and incorporating it into the filling.
• Ricotta cheese — Use a good quality ricotta cheese for a creamy and smooth texture in the filling.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor and texture.
• Fresh herbs — Feel free to use a combination of herbs such as parsley, basil, or oregano for added freshness and aroma.
• Dough — Resting the dough allows the gluten to relax, making it easier to roll out and shape the dumplings.

Tips & Tricks

• If you prefer a more pronounced cheese flavor, add some grated Parmesan to the dough itself.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Serve the Blecs al Tazzelenghe with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese for added richness.
• Leftover dumplings can be refrigerated and reheated in a pan with a little butter or olive oil for a quick and delicious meal.
• For a vegetarian twist, substitute the spinach with Swiss chard or kale.

Serving advice

Serve the Blecs al Tazzelenghe as a main course, accompanied by a simple tomato sauce or melted butter and grated Parmesan cheese. Garnish with fresh herbs for an extra touch of freshness.

Presentation advice

Arrange the dumplings on a serving platter, allowing the vibrant green color of the spinach to shine through. Drizzle the sauce over the dumplings and sprinkle with grated Parmesan cheese for an appetizing presentation.