storzapretis

This week’s French Fridays with Dorie recipe, Storzapretis, is the last recipe in the Vegetables and Grains chapter of the book, which in turn, is the first chapter that we have completed. Overall a very successful chapter and I have enjoyed the vast majority of the recipes. The Pumpkin Stuffed with Everything Good stands out as my favorite dish in the chapter while the Spiced Glazed Carrots and Warm-Weather Pot-au-Feu have been the most repeated. We also make Dorie’s Spätzle recipe pretty often, but we tend to cheat by buying the spätzle at the store and then making the mushroom sauce, so it’s not entirely from scratch. As a matter of fact, the not entirely from scratch version will be making a debut appearance on our Thanksgiving table this year. I’m curious to see the reaction from my German guests:-)

But now to give a little love to this week’s recipe. I had never heard of storzapretis before. According to Dorie this is a Corsican dish, which makes sense as the ingredients and flavor combinations of ricotta, spinach, mint, tomato sauce, and cheese, struck me as more Mediterranean than say Parisian.

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It appears that I unwittingly lucked out with this dish because my ricotta didn’t need to be drained and yielded a soft but workable dough which held up quite nicely through the various cooking steps. And there were quite a few steps!

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This was a rather time-consuming recipe but the end result was absolutely delicious. I brought the leftovers to work the following day and can confirm that, like so many such dishes, it improved after a night in the fridge.

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18 Responses to storzapretis

  1. I agree these were great as leftovers. Your dish looks so good!

  2. Cher says:

    Glad this was a hit!
    The spaetzle and pumpkin recipes both rate on my list of top ten favorites from this book. Both have shown up on several occasions here!

    Have a lovely Thanksgiving.

  3. ProfWhoCooks says:

    Oh, that pumpkin recipe (that was available on Amazon…why don’t all cookbooks do that?!?) was what inspired me to purchase the cookbook and then to find FFWD a few months after they started. Mmmmm…. I, too, had no problems when making the storzapreti and agree that the leftovers are great. Happy Thanksgiving!

  4. Loved hearing your favorite dishes from this chapter! So many need to be made again. Your gnocchi looks terrific. Happy Thanksgiving!!! xo

  5. Ei says:

    mmmm…now I want pumpkin stuffed with everything good. That was one of my favorites, for sure. Glad that your storzapretis worked out for you. They were my nightmare a few years ago, so I didn’t make them again.

  6. Cakelaw says:

    I agree with your assessment – time consuming but delicious and worth it. Your colourful salad looks like the perfect accompaniment.

  7. betsy says:

    I like your recap of our first completed chapter! My favorite was the cauliflower-bacon gratin and my most repeated recipe is the spaetzle. I don’t know how I lived without knowing that one. Obviously I don’t live in Germany! Have a happy Thanksgiving. When do you have your Thanksgiving dinner? (I assume you don’t have the day off.)

  8. Mary Hirsch says:

    Your last photo is gorgeous, Rosa, and I am inspired by how delicious your storzapretis looks. It was fun to read your favorites list so I went to the book and these are mine. I have made the Pommes Dauphinois (potato gratin) four times and will make it for our Library Potluck next month. That’s my all-time fave along with the Marie-Helene’s cake and duck breasts with fresh peaches. Liked the celery root puree and the cauliflower-bacon gratin in the Vegetables & Grains category. You’ve inspired me to make a Top Ten Listing. Happy Thanksgiving.

  9. Wow, looks lovely! I am so glad you enjoyed these little gnocchi too. Have a great weekend.

  10. Teresa says:

    I loved almost everything in this chapter, too. I would never have guessed it would be the first one we finished, though. That’s good to know that the leftovers are good the next day. I’ve just been keeping them in the freezer and cooking them one serving at a time.

  11. Nana says:

    I have to agree about the leftovers, they were good. I really had no problem with preparing this
    recipe, it was slow going and a little time consuming, but the end results were well worth it. Happy
    Thanksgiving to you both.

  12. Guyla says:

    Rosa your photos are so pretty! That one with the salad on the plate makes me want a salad. Right now! I’m glad you enjoyed these. We did too. Happy Thanksgiving!

  13. I never heard of this dish either and I am well versed in pasta and gnocchi… I wish I could find a pasta shop that makes these because I didn’t enjoy the work involved… too much like baking to me. Maybe I can get my daughter the baker to make them?

  14. Have a great Thanksgiving, Rosa! We need to try the spaetzle or at least that mushroom sauce. It looks like a hit.

  15. Alice Mizer says:

    I love the dishes that get more flavor overnight! 🙂 plus, leftovers is always a good thing in my book!

  16. Diane Zwang says:

    You are smart to do them in balls, the quenelles were a lot of work. Have a Happy Thanksgiving with spätzle and turkey.

  17. I thought the leftovers were great…I ate them for my lunch! One of my favorite Thanksgiving dishes is the Pumpkin stuffed with everything nice.
    Wishing you and your hubby a wonderfully Happy Thanksgiving, Rose!

  18. Rose, I am sure this was a huge hit with your German guests, because your storzapetri look quite delicious – the colorful side salad must have been a nice side dish as well!
    I shall take this opportunity to wish you and your husband a very Happy Thanksgiving!
    Liebe Grüsse aus Bonn,
    Andrea

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