Beet Root Ricottine on Gorgonzola Sauce6 comments Feb 22nd, 2010 | By Tobias | Category: easy and fast, Recipes
Discovered at Robert’s lamiacucina Blog I had to try a version of these Ricottine instantly. I am always on the look out for quite different dishes for my Secret Supper event here in Athens. I liked the colour scheme and later on as well the taste of these Ricottine a lot.
Preparation time: 10 minutes + 60 minutes resting phase
Cooking time: 20 minutes
- 300 gram boiled beet root
- 65 gram potato flour
- 200 gram ricotta
- 4 pcs of rusk
- 1 egg
- 1 yellow of the egg
- 80 gram Parmesan
- salt and pepper
- 2 spoons of flour
- 150 gram butter
- 300 ml milk
- 200 gram of gorgonzola
for the sauce:
Place the Ricotta in a drainer, so it looses all the water.
Mince the boiled beetroot in a blender until it has a smooth consistency. Add the rusks and the eggs and mix well.
Put the dough into a bowl and crumble the Ricotta into the bowl. Add the potato flour and mix well. add the parmesan cheese and blend with the dough. The dough should be firm and not sticky. If it is too soft you might want to add a table spoon of flour.
Now let the dough rest. The longer the better, at least for an hour.
Melt the butter in a small pot. Add flour while stirring constantly. Slowly add the milk, sip by sip. Keep stirring while adding the cubed Gorgonzola Cheese. Melt the cheese on low heat.
Bring some water to boil, Then turn off the heat and let the Ricottine simmer in the hot water fro 5 to 6 minutes. Take them out with a spoon and serve them on the Gorgonzola sauce.
Tip: I ruined the Ricottine at the first try with not letting the dough rest. Make sure it has some time to rest.