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Spinach Ricotta Stuffed Dover Sole

Spinach Ricotta Stuffed Dover Sole with Spicy Tomato Sauce from Karista's Kitchen

I just realized I may be a tiny bit obsessed with ricotta cheese.  My last two recipes have included ricotta cheese and now I’m posting this lovely Spinach Ricotta Stuffed Dover Sole with a Spicy Tomato Sauce.  Completely unintentional as it may be, I must have a sub-concious need for ricotta cheese. Maybe I’m simply channeling my inner Italian, or my need to return to Italy. 🙂 Yep, it’s my need to return to Italy.

This is a dish that keeps a regular rotation on my dinner menu.  Which is why I’m surprised I’ve never shared this enchanting recipe until now.  I’m fairly certain it was due to the food being eaten before I could snap a photo.

Spinach Ricotta Stuffed Dover Sole is a simple entree that assembles easily and can be popped into the oven and served with a lovely Citrus and Arugula Salad or Pesto Broccolini for a beautiful meal.

On occasion I’ll prepare the ricotta stuffing the night before and let it sit in the fridge until needed the next evening; making it even easier to assemble, bake and serve this saucy and creamy Spinach Ricotta Stuffed Dover Sole.

Spinach Ricotta Stuffed Dover Sole with Spicy Tomato Sauce from Karista's Kitchen

I’ve prepared this dish with fresh spinach, sautéed, chopped and squeezed, but I find for reasons of time and texture that frozen, chopped spinach which has been thawed and squeezed works better in this recipe.

That said, once, I forgot to pick up frozen spinach at the market so I walked outside, snipped some Swiss chard from my garden and used it instead.  Not quite as delicate in flavor as the spinach, but still lovely and delicious.

Spinach Ricotta Stuffed Dover Sole with Spicy Tomato Sauce from Karista's Kitchen

I love it when dinner comes together quickly and involves cheese and sauce.  Not too mention, it’s a great way to serve more seafood during the week without a lot of fuss.

An interesting wine tip…  I’ve paired this recipe with a dry, un-oaked chardonnay as well as a New Zealand Sauvignon Blanc.  Although these two wines have completely different flavor profiles, both wines were complimentary.  🙂

Delicious Wishes and Loads of Love,

Karista

Spinach Ricotta Stuffed Dover Sole

Serving Size: 4

Spinach Ricotta Stuffed Dover Sole

Ingredients

    For the Dover Sole
  • 1lb Dover Sole
  • 2 tablespoons extra virgin olive oil
  • 8 oz. whole milk ricotta cheese
  • 1 package (about 8-12oz) chopped frozen spinach, thawed and squeezed
  • 1-2 cloves garlic
  • 1/2 cup grated parmesan cheese, divided
  • ½ teaspoon dried oregano
  • 2 teaspoons fresh chopped Italian parsley, divided
  • ½ cup shredded Mozzarella
  • ¼ cup Italian bread crumbs or panko bread crumbs
  • Salt and pepper to taste
    For the Tomato Sauce
  • ½ cup diced yellow onion
  • 1-2 cloves garlic, minced
  • ½ teaspoon crushed red chili flakes
  • ½ cup red wine
  • 1 14oz can tomato sauce
  • 1 teaspoon tomato paste
  • Salt and pepper to taste

Instructions

  • Pre-heat the oven to 350F. Lightly oil an 8 ½ x 11 baking dish.
  • In a food processor add the ricotta, spinach, garlic, ¼ cup parmesan cheese, oregano and Italian parsley. Pulse until thoroughly combined. Season to taste with salt and pepper.
  • Season each Dover sole filet with salt and pepper. Place a teaspoon or two of the spinach ricotta mixture on one end of the filet and then roll, being careful not to squeeze the filling out of the sides. Some will inevitably escape during cooking. Place seam side down in the baking dish. Repeat until all the filets have been stuffed and rolled.
  • Mix together the mozzarella, ¼ cup parmesan and bread crumbs. Sprinkle on top of the stuffed, rolled filets and then drizzle with a little extra virgin olive oil.
  • Place the baking dish in the oven and let it cook for about 10-12 minutes. Turn the broiler on for a minute or two, just before the fish is done to toast the bread crumbs and melt the cheese.
  • To make the sauce, add a tablespoon of olive oil to a sauté pan and heat over medium heat. When the oil is hot sauté the onions until wilted, then add the garlic and crushed red pepper and sauté one minute longer.
  • Next, stir in the red wine and let it reduce by half. Take the pan off the heat and stir in the tomato sauce and tomato paste. Once incorporated put it back over medium heat and let it simmer for about 10-15 minutes, adding a little water if needed. Season with salt and pepper to taste.
  • To serve, ladle sauce on a plate and then place a stuffed filet or two over the sauce and garnish with additional chopped fresh Italian parsley.
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    Appetizers Karista's Kitchen

    Bruno’s Crostini

    Bruno's Crostini of Herbed Ricotta and an Anchovy

    By choosing to click and read this blog post, you confirm you are of legal drinking age in the country where this site is accessed.

    I can’t believe it’s been almost a year since my visit to Tuscany.  Strolling through acres of brilliantly colored vineyards with deep purple Sangiovese grapes, chocolate brown stems and bright green leaves.  The soil rich with various shades of red and brown, telling visitors the fruit will be lush with gorgeous intense flavor.

    Bruno's Crostini of Herbed Ricotta and an Anchovy

    I can still remember strolling through the fragrant vineyards (I should say, eating my way through the vineyards) in awe of the sweet, juicy Sangiovese grapes.  The flavors so ripe and so sweet with a texture of velvet.  I kept pinching myself while thinking…   I’m in Tuscany, visiting the Cantine Leonardo da Vinci and the growers as a 2013 DaVinci Wine StorytellerAn enchanting week I will always remember.

    Visiting one of the DaVinci Wine Growers Vineyard and Home

    Visiting Bruno Rossetti’s Vineyard and Home

    I felt so welcome. Such lovely hospitality with the most gracious of hosts and hostesses.  And of course, some of the most delicious food that has ever passed my lips.

    While dining at the table of one of the growers, Bruno Rossetti and his lovely wife, I asked Bruno “what is your favorite crostini?”.  He replied “simply ricotta on crostini with an anchovy”, and then he gave me a million dollar smile.  Which of course melted my heart.  I smiled back and told him how brilliant and delicious his favorite crostini sounded.

    I started making Bruno’s crostini the minute I returned home.  I’ve adapted them a bit, depending on what I have in my kitchen.  Most often adding a tablespoon of fresh chopped oregano and Italian parsley to the ricotta cheese.   Spreading the ricotta, sometimes homemade, onto the garlic laced crostini and then topping with an anchovy or two.  The perfect before or after dinner nibble paired with a glass DaVinci Chianti.

    Voting for your favorite four 2014 DaVinci Wine Storytellers is nearing the end.  Twelve finalists have been chosen and they are depending on all of us to vote for our favorite four Storytellers.  Be sure to click HERE, and go vote!  You can vote once per day until voting ends.

    Delicious Wishes and Loads of Love,

    Karista

    Bruno’s Crostini

    Ingredients

    1 cup of whole milk ricotta that has been drained

    Pinch of crushed red pepper flakes

    Pinch of dried basil or dried mixed Italian herbs // during the summer I use 1 tablespoon chopped fresh oregano and Italian Parsley

    2 cans of anchovies

    Olive oil

    Crostini (baguette slices that have been toasted and rubbed with half a garlic clove)

    Directions

    Whisk together the ricotta, crushed red pepper flakes and dried or fresh herbs.  This tastes best if it sits for about 30 minutes so the red pepper and herbs can infuse the ricotta.

    Spread the ricotta on each Crostini and top with an anchovy.  Arrange on a platter and drizzle with good quality olive oil.  Garnish with fresh chopped Italian parsley if desired.

    Serve your Holiday Antipasti Platters with DaVinci Chianti, DaVinci Chianti Reserve, DaVinci Pinot Grigio and if you’re lucky enough to score a bottle, the DaVinci Brunello.  Although I’d probably keep that for myself.

    Buon Appetito!