•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Galette with Homemade Ricotta and Mushrooms Recipe
When I was making cottage cheese, I had a beautiful serum. And I promised you that it would continue! Meet the homemade ricotta! And a great Galette with her. Delicate dough and delicious filling made this galette favorite of our unsweetened baking!
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Ricotta cheese:
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Ricotta cheese:
Instructions
  1. After cooking the cottage cheese on the leaven remained beautiful thick whey. It was about 600 ml, I added up to 1 liter. Lightly salted.
    After cooking the cottage cheese on the leaven remained beautiful thick whey. It was about 600 ml, I added up to 1 liter. Lightly salted.
  2. Gradually heated the serum to 80 degrees and poured lemon juice. Quickly stirred and left on minimum heat for 5-7 minutes. Although ricotta and translates as twice cooked, overheating. Nothing should boil, just warm. Then you need to remove the pan from the heat and let it stand until the serum starts to separate well from the flakes of the future ricotta.
    Gradually heated the serum to 80 degrees and poured lemon juice. Quickly stirred and left on minimum heat for 5-7 minutes. Although ricotta and translates as twice cooked, overheating. Nothing should boil, just warm. Then you need to remove the pan from the heat and let it stand until the serum starts to separate well from the flakes of the future ricotta.
  3. Cover the colander with wet gauze in 4 layers. Pour the serum out and let it drain freely. When the dripping almost stops, hang the gauze, tying its ends and slipping into the knot a convenient stick.
    Cover the colander with wet gauze in 4 layers. Pour the serum out and let it drain freely. When the dripping almost stops, hang the gauze, tying its ends and slipping into the knot a convenient stick.
  4. Then gently pump the knot with ricotta and refrigerate for 3-4 hours. In the end it turns out great 150 grams ricotta! And almost free!
    Then gently pump the knot with ricotta and refrigerate for 3-4 hours. In the end it turns out great 150 grams ricotta! And almost free!
  5. For the test punch in a blender to crumb the butter with the flour and salt.
    For the test punch in a blender to crumb the butter with the flour and salt.
  6. Add the yolk and a couple of tablespoons of thick yogurt.
    Add the yolk and a couple of tablespoons of thick yogurt.
  7. Punch to collect the dough into a ball. The dough is very soft and plastic.
    Punch to collect the dough into a ball. The dough is very soft and plastic.
  8. Roll the dough into a circle on parchment paper. Do with plates contour in the middle for ease of placing the filling. remove the dough in the refrigerator for half an hour directly on paper, covering it with a film.
    Roll the dough into a circle on parchment paper. Do with plates contour in the middle for ease of placing the filling. remove the dough in the refrigerator for half an hour directly on paper, covering it with a film.
  9. While the dough is cooled, prepare the filling. Stew the chopped onion in oil until it becomes transparent. Add green onions and let it cook gently for a bit. Then add spinach. If it is fresh, alter it until it fades. If frozen, warm up a couple of minutes. Cool and mix with ricotta and raw yolk.
    While the dough is cooled, prepare the filling. Stew the chopped onion in oil until it becomes transparent. Add green onions and let it cook gently for a bit. Then add spinach. If it is fresh, alter it until it fades. If frozen, warm up a couple of minutes. Cool and mix with ricotta and raw yolk.
  10. Preheat the oven to 200 degrees. Remove the dough and spread the filling. Lay out on top of thin slices of fresh mushrooms. Put thin slices of Parmesan over them.
    Preheat the oven to 200 degrees. Remove the dough and spread the filling. Lay out on top of thin slices of fresh mushrooms. Put thin slices of Parmesan over them.
  11. Sprinkle with a little black pepper and wrap the edges of the dough folds on a galette, lightly pinching. Grease a biscuit with protein and bake until Browning dough.
    Sprinkle with a little black pepper and wrap the edges of the dough folds on a galette, lightly pinching. Grease a biscuit with protein and bake until Browning dough.
  12. Serve the galette warm. A glass of white wine will make the meal quite festive!
    Serve the galette warm. A glass of white wine will make the meal quite festive!
  13. Bon appetit.
    Bon appetit.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of