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.
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!
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.