Modern Palak Cheese Kofte - By Chef Manoj Rathore
Experience the fusion of flavors in Modern Palak Cheese Kofte, curated by Chef Manoj Rathore.
Ingredients:
For the
balls
Refined
Flour - ½ cup
Semolina - ½
cup
Drained
Whole Milk Ricotta - 15 oz.
Fresh
Spinach - 16 oz.
Large Egg -
1 no. (At room temperature)
Grated
Parmesan Cheese - ¾ cup (as well as for
serving)
Salt - ½ tsp
Nutmeg - 1
pinch
For the Sauce
Olive Oil -
2 tbsp
Diced,
Medium, White Onion - 1 no.
Minced
Garlic - 2 tsp
Crushed
Tomatoes - 1 can of 28 oz.
Minced Fresh
Parsley - 2 tbsp
Sugar - ½
tsp
Salt - ¾ tsp
Black Pepper
- ½ tsp
Instructions:
1. Blanch
the spinach. Drain and immediately rinse spinach in cold water.
2. Chop
spinach finely. Place chopped spinach in a large bowl. Add all-purpose flour,
semolina flour, ricotta, egg, Parmesan and salt; mix until well combined.
3. Roll mixture
into individual 1½” balls; keep balls to a sheet pan. Repeat process until all
of the mixture has been used.
4. Bring a
large pot of salted water to a boil. Add balls and cook until they float to the
surface (for 2-4 minutes).
5. While the
balls drain, make the sauce by adding olive oil to a medium saucepan over
medium-high heat. Once hot, add onions and cook for 5 minutes, stirring
occasionally.
6. Add the
garlic, crushed tomatoes, parsley, sugar, salt and pepper. Reduce to medium
heat and continue cooking for 10 more minutes, stirring occasionally.
7. To serve, add tomato sauce to plates and top with ball. Garnish with additional grated Parmesan cheese & basil leaves.