Description
In the framework of the contest "One day in France" we talked about fashion, and about art, and about music and about the historical figures of this country. And I want to dedicate this recipe Olympic France. Yes, Yes, the Olympics! Should I remind you that the founder and first President of the International Olympic Committee was the legendary Frenchman Pierre Baron de Coubertin. And the France today has the second largest number held Olympic games. On its territory the Olympic flame was lit five times: twice (both times in Paris) and three times in winter (Grenoble, Albertville and Chamonix). The last two cities on a pleasant coincidence, I belong to the Savoie region, with a kitchen which I began to acquaint you in the last recipe. Well, a good excuse to continue! Themselves savoisy call it a culinary work "Donkey ears" (Les Oreilles d\'Ane). So funny the name is derived from the leaves of spinach, which when ripe resemble the ears of a donkey. This undeservedly forgotten old recipe revived by the owner of a French café Maria Valentan, gave it to his daughter, and the dish instantly again won the love of the inhabitants of the French Alps.
Ingredients
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Spinach
200 g
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Flour
250 g
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Chicken egg
1 piece
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Water
60 ml
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Butter
60 g
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Cheese curd
1 Tbsp
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Vegetable oil
1 Tbsp
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Onion
1 piece
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Garlic
5 tooth
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Cheese
250 g
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Black pepper
-
Salt
Cooking
Fresh spinach leaves boil until soft.
In butter fry chopped onions.
Mix onions with spinach and cottage cheese. Sprinkle with salt and pepper to taste.
In a bowl sift flour, add to it the egg, oil and softened butter.
Knead the dough, gradually pouring into warm salted water. Should be a tight homogeneous mass.
Roll the dough layer about 2 mm thick. Contemplated by the knife center of the reservoir and on one half lay small heaps of cooked spinach-onion stuffing.
Cover with second half of dough, lightly pressing down the "grooves" between the filling.
Cut into pads. Not necessarily that they were smooth, dish does not. Cropping test does not throw, they'll be in business.
Boil the pads of dough into boiling salted water for 5-10 minutes together with scraps of dough.
Meanwhile, fry in butter chopped garlic cloves.
In baking dish put one layer of the finished pads with the stuffing. On top put some roasted garlic.
Sprinkle with grated cheese. And so repeat in layers, ending with cheese. If the cheese is enough salty and spicy, you can season with salt and pepper additionally to taste.
Put in oven at 180 degrees and keep until Golden brown. It will take about 20 minutes.
So, our French "Olympic" the dish is ready. Welcome to the table everyone who has and does not have the attitude to sport!
So the gratin looks from the inside: the layers are impregnated with a melted cheese that makes the dish juicy and very appetizing.
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