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Recipe by: fatos
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See below ingredients and instructions of the recipe
1 lb Italian sausage
2 tb Olive oil
1/2 c Pine nuts
1 Clove garlic, minced
1/2 lb Spinach, cooked, squeezed
-dry and chopped
1 c Ricotta cheese
1 Egg, beaten
Salt and freshly ground
-pepper
1 Egg beaten with 1
-tablespoon milk or water
Remove sausage from casings, crumble into skillet; saute over
medium-high heat until browned. Drain well and transfer to mixing
bowl.
Heat olive oil and saute pine nuts until golden. Add garlic and cook
briefly. Add to sausage along with spinach, ricotta and egg; mix
well. Season with salt and pepper.
Roll out dough, cut into 4-inch squares. Place 2 tablespoons filling
in center of dough, Fold over. Seal with tines of fork. Place on
lightly greased baking sheet. Let stand in warm place for 15
minutes. Brush with egg wash.
Bake in a 425F oven for 25 to 30 minutes. Cool on wire racks.
Serve at room temperature.
Makes about 24 buns.
From the San Francisco Chronicle, 8/10/88.
Posted by Stephen Ceideberg; November 11 1992.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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