PASTA SOUP WITH PIZZETTES
MAKES 4 SERVINGS. HALF RECIPE FOR 2 SERVINGS.
SOUP---
3 tbs oil
3 leeks, sliced crosswise
1 bunch green onions, sliced
4 cloves garlic, sliced
Salt and Pepper
1/2 cup white wine or broth
6 cups chicken stock
1 cup ring pasta
1 lemon, zested, juiced
PIZZETTES---
1 sheet puff pastry
10 oz box frozen chopped spinach, squeezed dry
1/2 cup ricotta cheese
2 tbs chopped parsley
1 tbs lemon zest
2 cloves garlic, chopped
Pinch nutmeg
Salt and Pepper
8 oz ball mozzarella cheese, grated
1/4 cup grated Parmesan cheese
Heat oven to 400 degrees. FOR PIZZETTES---Roll pastry into a 12x9" rectangle, cut into 12 squares. Crimp edges. Divide between 2 parchment lined baking sheets. In a bowl, combine spinach, ricotta, parsley, zest, garlic and nutmeg. Season with salt and pepper. Mound ricotta mixture on pastry squares. Top with mozzarella and Parmesan, bake until golden 20 min. *IN a pot, heat oil. Add leeks, green onions and garlic, season. Cook until vegetables soften. Add wine, cook 1 min. Add stock, bring to a simmer. Add pasta, cook until al dente. Just before serving, stir in zest and juice. SERVE soup with pizzettes & ENJOY...
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
.
__,_._,___
