The 17th January 1929 Popeye had his debut, appearing for the first time in a comic strip; from that moment his fame grow considerably, like his muscles after eating the well-known can of spinaches! Therefore the menu I propose you has like protagonist this leafy vegetables, rich in iron, vitamins, fibers and with little calories. In the first course, together with ricotta, it will be the filling for ravioli, whereas in the main course it add taste to the meatloaf. And what for dessert? A unusual green cake, borrow from Misya’s blog (www.misya.info). Prepare yourselves because tomorrow, after trying this menu, you’ll be strong as much as Popeye!
Ingredients for 4 serves:
– 550g of flour 00
– 550g of spinach
– 500g of tomato puree
– 400g of minced beef
– 300g of wheat flour
– 250g of ricotta of cow
– 200g of strawberries
– 200g of sugar
– 50g of grated parmesan
– 16g of yeast
– 500ml of whipping cream
– 200ml of oilseed
– 7 eggs
– 2 garlic cloves
– 1/2 onion
– extravirgin olive oil
– vanilla essence
1. Clean the spinach; boil 300g of them.
2. Mince one garlic clove; in a pan, heat the extravirgin olive oil and lightly fry the garlic.
3. Sauter 250g of spinach in the pan.
4. Preheat the oven at 180°C.
5. Wring out the spinach boiled; cut 100g of them and blend 200g with the oilseed.
6. In a mixing bowl, beat 4 eggs with the sugar.
7. Add the blended spinach to the eggs and keep beating until mixture is uniform.
8. Mix 400g of flour 00, the yeast and the vannilla essence to the mixture.
9. Grease a baking tray and pour in it the mixture; bake at 180°C for 40 minutes.
10. In a bowl, mix the ground beef with 1 egg, parsley, a little milk, pepper, salt and parmesan.
11. Spread out the dough on a sheet of baking paper, giving it a rectangular shape; cover it with the sauted spinach, leaving the border uncovered.
12. Roll up the meatloaf, with the aid of the sheet of baking paper and close it; put in the fridge to harden.
13. In a terrine, blend the ricotta with 100g of boiled spinach; flavour with nutmeg.
14. Take out of the oven the cake and allow it to cool.
15. On a pastry board, sift the wheat flour and 150g of flour 00, arranging it so that it form something similar to a vulcan; put in the middle of it 2 eggs, a pinch of salt, a little extravirgin olive oil and knead, adding water if necessary.
16. Mince the garlic and the onion; in a pot, heat the extravirgin olive oil and lightly fry the crushed.
17. Add the tomato puree to the pot and flavour with pepper, salt and a pinch of sugar, cooking over low heat for 20 minutes.
18. Resume the dough and roll it out to a thickness of 4mm; distribuite over the filling in a small heaps spaced and, using a ravioliera, create the ravioli.
19. Bake the meatloaf at 180°C for 15 minutes.
20. Cut the cake into two disks and get the green crumbs to use then to cover the bake.
21. Whip the cream; clean and cut into four parts the strawberries.
22. Take out of the oven the meatloaf and allow it to cool.
23. Fill the bake with half of whipped cream and strawberries; cover it with the other disk and frost it whit the remaining cream.
24. Cover the cake with the green crumbs and put it into the fridge.
25. Heat to boiling salted water for the ravioli, adding a dash of extravirgin olive oil.
26. Slice the meatloaf and replace into the baking tray.
27. Cook the raviolis.
28. When pasta is cooked, season with tomato sauce.