As always, following my impulses I bought a parcel of rice flour. To make that? I didn't have a clue, I never used the rice flour and I have no problems with gluten. However it was so white and I have a fixation for flour (wheat, durum wheat, grits, corn, chestnuts, Chickpeas, integral, spelt and so on and so on and so forth). Then in pescheria I saw beautiful pink shrimp from Sicily and at home I had some great fresh spinach that went absolutely consumed. And then I dashed: rice flour dumplings stuffed with prawns and spinach, with a form a little’ original, steamed tea flavoured with bergamot, on spinach leaves and accompanied by soy sauce. Oriental style dinner, at least apparently. Since the rice flour has no gluten and I had no idea how could remain cohesive’ in the form of pasta, I also used a small amount of flour 00 and the result was very good.
Ingredients for 4 people:
- for the dough
- 150 grams of rice flour, plus a little to flour the work plan
- 50 grams of flour 00
- a pinch of salt
- hot water as required
- 2 tablespoons of tea with bergamot
for the filling
- 500 grams of shrimp to clean
- a small bunch of fresh asparagus
- the grated rind of half a lemon
- a spoon of oil
- salt and pepper
- soy sauce as required
- some’ grated lemon peel
- a few leaves of spinach
First prepare the pasta: put on a pastry Board the two types of flour and a pinch of salt and add to flour hot water flush, hand knitting, until you have a dough elastic, soft and smooth (I used approximately 150 milllilitri of water). Wrap the dough in plastic wrap and let rest for at least half an hour.
While the dough rests, clean the prawns and cut into small pieces. Then wash and chop the spinach with a knife. Place in a bowl with spinach and shrimp, together with the lemon peel, a pinch of salt, the oil and a little’ pepper and sauté for half an hour.
Roll out the dough with a rolling pin on a well floured with rice flour: the dough is stretched as thin as possible but with caution, because it is quite brittle and could tear. With a square pastry rings cut out some squares and set aside on a floured.
Put a tablespoon of the filling on each rectangle of dough and form the ravioli by joining the Summit top 4 Quad tips, then with two fingers ' pinch’ the 4 diagonals to seal the ravioli.
Arrange the dumplings inside the steamer on fresh spinach leaves and cook for about 15 minutes to steam with the water two tablespoons of tea with bergamot, that will give the ravioli a citrusy scent decided. Serve the dumplings on fresh spinach leaves with soy sauce and a sprinkling of grated lemon peel.
THE PAIRING: with the delicate dumplings of rice with prawns and spinach recommend a Riesling Italico, in particular that of’Bruno Verdi company: a white with delicate hints of fruit, as Apricot and Nectarine; It occurs on the palate very fresh and easy to drink and, Thanks to this, manages to make the most of the lightness of this recipe.