Frittelle Di Zucca Squash Fritters From The Veneto Recipes

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BUTTERNUT SQUASH RAVIOLI: AGNOLOTTI DI ZUCCA



Butternut Squash Ravioli: Agnolotti di Zucca image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 17

1 cup small dice butternut squash, roasted and fork mashed
1 cup ricotta
1/2 cup grated Parmesan, plus 2 tablespoons, flaked
1 orange, zested
Salt
Pepper
Grated nutmeg
1 pound Spinach Pasta Sheets, recipe follows
1 egg, beaten
2 tablespoons butter
10 sage leaves
2 cups all-purpose flour
1 tablespoon salt
1 cup semolina flour
3 eggs
1 egg yolk
1 cup spinach, pureed

Steps:

  • Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray.
  • Boil agnolotti in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Add butter and sage leaves to a medium sized saute pan and place over medium-high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan.
  • Combine dry ingredients in mixer. Combine eggs, egg yolk, and spinach puree, and mix well. Add spinach and egg mixture to dry ingredients on low speed until dough is formed. Remove dough from bowl and knead by hand for 6 to 8 minutes. Let pasta rest covered for 30 minutes before using. Roll dough into sheets.

BORAGE FRITTERS - FRITTELLE DI BORRAGINE



Borage Fritters - Frittelle Di Borragine image

A delicious little taste sensation from Chef Mario Batali. Both borage flowers and leaves are edible. Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle. Borage is rich in minerals, especially potassium.

Provided by Molly53

Categories     Kid Friendly

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 8

2 eggs
1/2 cup flour
2 teaspoons baking powder
1 cup cold water
1/4 cup grated parmigiano-reggiano cheese
salt and pepper
1 bunch borage, leaves cut into strips
extra virgin olive oil, for frying

Steps:

  • In a medium-sized bowl, combine first six ingredients; whisk well to combine.
  • Cover and rest for at least 2 hours.
  • Heat two inches of oil to 350F in a large saucepan.
  • Stir the borage into the batter.
  • Drop by tablespoonfuls a few at a time (you don't want to crowd the fritters) into the hot oil and fry until golden brown.
  • Remove from the oil and drain wellon a paper towel lined plate.
  • Sprinkle with salt and serve immediately.

Nutrition Facts : Calories 115.5, Fat 4, SaturatedFat 1.7, Cholesterol 109.3, Sodium 302.8, Carbohydrate 12.8, Fiber 0.4, Sugar 0.2, Protein 6.7

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