STRANGOLAPRETI - SPINACH AND RICOTTA WITH FAVA BEAN, TOMATO AND GUANCIALE SAUCE

By akselden

Freeze dumplings 2 hours

Ingredients

• Spinach and Ricotta Strangolapreti:
• 3 T. extra-virgin olive oil
• 1 large shallot, thinly sliced
• 1 clove garlic, peeled and thinly sliced
• 1/4 tsp. crushed red pepper
• 6 C. packed spinach (tough stems trimmed), washed and drained
• 1 tsp. kosher salt, divided
• 3 large egg yolks
• 2 C. fresh ricotta
• 1/2 C. finely grated Parmigiano- Reggiano
• 3/4 C. fine, dry, unseasoned bread crumbs (preferably panko)
• Freshly ground pepper
• 1 C. all-purpose flour, plus more for adjusting dough consistency and dusting on surfaces
• Fava Bean, Tomato and Guanciale Sauce:
• 1 tsp. and 1 to 2 T. extra-virgin olive oil
• 8 slices guanciale, cut into matchsticks
• 1 shallot, thinly sliced
• 1/2 C. small cherry tomatoes, halved
• 3/4 lb. fresh fava beans, shelled, blanched and skinned (or 1 C. frozen fava beans)
• 1 to 2 T. finely grated Parmigiano-Reggiano

Details

Servings 4

Preparation

Step 1

1. In a medium saute pan, heat the oil over medium-high heat, add the shallot, garlic and crushed red pepper, and cook, stirring, until the shallot is lightly browned around the edges, about 2 minutes. Remove the pan from heat. Add the spinach and 1/2 tsp. of the salt, and toss until wilted. Drain the mixture in a colander, pressing on it lightly to release any excess moisture.
Place in a food processor, and finely chop.

2. In a large bowl, combine the egg yolks, ricotta, Parmigiano-Reggiano, bread crumbs and the remaining 1/2 tsp. of salt. Season with pepper. Stir in the spinach mixture and 1 C. flour. Continue to add more flour, a little at a time, until the dough no longer sticks to your hands.

3. Line a sided baking sheet (needs to be able to fit in your freezer) with parchment paper. Lightly flour it, and set the baking sheet aside.

4. To make sure the dough texture is right, make a few strangolapreti to cook in a small pot of boiling water. Flour your work surface and your hands. Roll a small piece of the dough into a rope about 3/4 of an inch thick, and, using a sharp knife, cut the rope at 3/4-inch intervals. Gently roll the pieces into balls. Cook them at a gentle boil. After they float to the surface, cook them for 2 minutes longer. If they fall apart, add a bit more flour to the remaining dough before rolling and shaping.

5. Gently form the remaining dough, and place the balls in a single layer on the prepared baking sheet. Freeze the strangolapreti until they harden, about 2 hours, then transfer them to freezer bags (or an airtight container for long-term storage). Store in freezer until ready to use.

Fava Bean, Tomato and Guanciale Sauce;
6. In a large saute pan, heat 1 tsp. of the oil over medium heat. Add the guanciale, and cook until crisp. Remove with a slotted spoon.

7. Add more oil to the pan, enough to total 2 T. of fat. Heat, and add the shallot. Cook, stirring, until tender. Add the tomatoes, and cook, stirring occasionally, until they release most of their liquid. Add half the guanciale, cook another minute, and remove from heat.

8. To prepare the dish: Bring a large pot of well-salted water to a boil. Add the frozen strangolapreti, and cook at a gentle boil. After they float to the surface, cook for 2 minutes longer.

9. Return the saute pan to medium-high heat. Add the fava beans, and, using a slotted spoon, gently transfer the strangolapreti to the saute pan. If needed, add up to 1/4 C. of the pasta cooking liquid to help loosen the sauce. Gently toss ingredients (adding more cooking liquid if the strangolapreti appear dry) until heated through and combined. Divide among four hot plates or shallow bowls. Garnish with 1 T. Parmigiano-Reggiano and the remaining guanciale. Serve immediately with the remaining grated cheese on the side, if desired.