Sweet Cheese in Lemon Pasta Recipe
Ingredients
| Pasta | ||
| All-purpose flour - 2 cups (500 mL) | ||
| Salt | 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Rind of lemons - 2, grated | ||
| Lemon juice | 3 Tablespoon | |
| Small egg - 1 , beaten | ||
| Cottage cheese | 2 3/4 Cup (16 tbs) (Filling) | |
| Sugar | 2/3 Cup (16 tbs) (Filling) | |
| Candied lemon peel | 3/4 Cup (16 tbs) (Filling) | |
| Dark chocolate | 3 Ounce (Filling) | |
| Vanilla extract | 1/2 Teaspoon (Filling) | |
| Brandy | 1 Tablespoon (Filling) | |
| Beaten egg for sealing | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Cream | 1 Cup (16 tbs) (To Assemble) | |
| Sugar | ||
Directions
MAKING
1 For the pasta: On a work surface, pile flour, salt, sugar and lemon rind and make a well in the center.
2 Add in the lemon juice and egg and blend them into the flour using a fork.
3 When the dough is loosely combined, knead using your hands.
4 Form a smooth, dry, elastic ball, add more flour if needed.
5 Cover with a damp clot or plastic wrap and set aside for 15 minutes.
6 Divide the dough in to four equal parts.
7 Roll out one piece at a time to obtain a very thin sheet of paasta.
8 Cover each sheet and set aside while preparing the filling.
9 For the filling: In a bowl, mix all the filling ingredients throughly.
10 Cut pasta into 7 x 7 inch (18 x 18 cm) squares.
11 Brush around the edges of the square with beaten egg.
12 Place the filling in the center and fold the edges like an envelope to seal in the filling.
13 Press the edges to seal tightly.
14 In a pan, pour some oil to 1/2 - 3/4 inch (1-2 cm) depth and heat until a slight haze appears.
15 Fry parcels, one at a time until golden.
16 Using a slotted spoon, remove from the pan and drain on paper towels.
SERVING
17 Serve warm sprinkled with sugar along with brandy flavored cream.
1 For the pasta: On a work surface, pile flour, salt, sugar and lemon rind and make a well in the center.
2 Add in the lemon juice and egg and blend them into the flour using a fork.
3 When the dough is loosely combined, knead using your hands.
4 Form a smooth, dry, elastic ball, add more flour if needed.
5 Cover with a damp clot or plastic wrap and set aside for 15 minutes.
6 Divide the dough in to four equal parts.
7 Roll out one piece at a time to obtain a very thin sheet of paasta.
8 Cover each sheet and set aside while preparing the filling.
9 For the filling: In a bowl, mix all the filling ingredients throughly.
10 Cut pasta into 7 x 7 inch (18 x 18 cm) squares.
11 Brush around the edges of the square with beaten egg.
12 Place the filling in the center and fold the edges like an envelope to seal in the filling.
13 Press the edges to seal tightly.
14 In a pan, pour some oil to 1/2 - 3/4 inch (1-2 cm) depth and heat until a slight haze appears.
15 Fry parcels, one at a time until golden.
16 Using a slotted spoon, remove from the pan and drain on paper towels.
SERVING
17 Serve warm sprinkled with sugar along with brandy flavored cream.
Chef
