Fried Pizza Dumplings stuffed with Spinach, Ricotta and Roasted Garlic
Ravazzate di magro con l’aglio arrosto
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1 recipe Sicilian Style Pizza Dough
½ cup Pizza Sauce
2 Tablespoons Roasted Garlic Pulp
1 box (10 ounces) Frozen Chopped Spinach, or 1 large bunch of fresh spinach, blanched and chopped
2 Tablespoon Olive Oil
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper
1/8 teaspoon Red Pepper Flakes
1 cups Ricotta cheese
1 cup freshly grated Imported Provolone cheese
½ cup freshly grated Parmesan cheese
¼ cup freshly grated Romano cheese
Extra light Olive Oil for deep frying
Sicilian Style Pizza Dough
Makes 24-4 inch servings:
Make the Sicilian Style Pizza Dough. Make the Pizza Sauce. Roast one head of garlic.
Drain the spinach of as much water as possible by pressing the leaves between two plates or simply squeezing by hand. Heat a skillet or sauté pan over medium high heat. Add the olive oil and spinach and sauté until the spinach is warmed through and tender, 2-3 minutes. Season with salt, pepper and red pepper flakes and set aside to cool.
In a large bowl, beat together the roasted garlic, ricotta, egg, Provolone, Parmesan and Romano cheese and blend until creamy. Stir in the spinach.
When the pizza dough has risen, divide the dough equally into 24 balls. Press or roll a ball of dough into a 3-4 inch round and dollop with a teaspoon of pizza sauce and a tablespoon of the cheese and spinach mixture. Fold the dough over into a half moon shape and seal tightly. Set the finished dumplings on a cookie sheet or pizza pan dusted with flour. Repeat with the remaining ingredients. Cover the dumplings with a clean, dry cloth and let rise for 15 minutes.
Deep-fry the dumplings 3-4 at a time in at least 4 inches of 375 degreesolive oil until they are golden brown, about 1 ½ minutes on each side. Drain on paper towels and serve hot.
©2013 Nick Stellino Productions