French Fridays with Dorie: Storzapretis

storzapretis

“I’m melting.  I’m melting”

Guess the Wicked Witch of the West was not the only green thing capable of disintegrating at the touch of water.  If the storzapretis – Corsican spinach, herb and cheese dumplings reminiscent of gnocchi – I made for this week’s French Fridays with Dorie recipe could talk, the very same words would have escaped them.  It was automatic: the quennelles hit the water, they swelled up, and the spinach bits wanted to escape the dumpling.

storzapretis

The dough for storzapretis comes together easily: drained ricotta, spinach cooked and wrung dry, an egg, marjoram or mint, a little bit of flour, grated Pecorino Romano.  The dough is shaped into quennelles with spoons (a lot of fun, once you get the hang of it), and then it rests in the refrigerator or freezer until it firms up enough for cooking in simmering water.

In that first pre-cooking on the stovetop, it became clear the method wasn’t going to work out for me.  I baked the storzapretis for 35 minutes on 375˚F, barely schmeared with strained tomatoes and more Pecorino Romano.  The dumplings retained their shape and were delicious and packed with flavor.  I’ll definitely play with these again, using different cheeses and herbs to add to the ricotta and spinach base.  Storzapretis (storzapretae?) are the ultimate make ahead recipe.

storzapretis

marjoram storzapretis

It was the first time I worked with marjoram.  A relative to Mediterranean oregano, this herb is one of the components of herbes de Provence.  Its flavor is also milder and sweeter than oregano’s.

French Fridays with Dorie is an online cooking group where home cooks and bloggers from around the world work their way through Dorie Greenspan’s ‘Around My French Table’.  To see more delicious storzapretis  plus tips and lessons learned this week, click here

baked storzapretis

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

17 Responses to “French Fridays with Dorie: Storzapretis”

  1. November 21, 2014 at 6:38 am #

    I agree the method as written isn’t exactly foolproof. I did something different the 2nd time and it rescued them! I agree they didn’t need as much sauce as the recipe called for but they were so good!

  2. November 21, 2014 at 10:42 am #

    I agree that they are delicious, but what a bummer that they fell apart! Have fun in DC! I used to live there a long time ago and it’s been far too long since I last visited.

  3. November 21, 2014 at 11:07 am #

    Yikes, sorry for the boiling fiasco! Have fun in DC seeing Dorie…such fun! And keep warm!!!

  4. November 21, 2014 at 5:40 pm #

    I took your tip about baking them straight from the freezer and they worked out well. Thanks for the tip!

  5. November 21, 2014 at 11:37 pm #

    Hope Dorie was great tonight at the Smithsonian! I took your tip and cooked mine straight from the freezer. I didn’t have the falling apart problem. I really enjoyed these though I doubt I’ll make them again.

  6. Mary Hirsch
    November 22, 2014 at 12:25 am #

    Your last picture looks pretty darn tasty although I do feel your pain on that “boiling segment”. I intend to make these in January so am reading very carefully about everyone’s problems and successes. Your efforts do look good enough to eat, Adriana. I am so anxious to hear about your Dorie/Smithsonian experience. I know Dorie was so pleased to see you and I am so glad you got to be in DC to make this happen. Those of us in middle America (aka Denver) are not on her tour schedule so please tell us all about it.

  7. November 22, 2014 at 2:28 am #

    I probably would have suffered the same boiling problems, but I read the P&QS and I was super careful. I hope you try it again!

  8. November 22, 2014 at 2:36 am #

    I tried them both ways and preferred the straight-into-the-oven method, even though mine held together after poaching. Thanks for that suggestion. So cool that you got to see Dorie! And at the Smithsonian, where Julia Child’s kitchen lives.

  9. November 22, 2014 at 1:14 pm #

    These were interesting 🙂
    Hope you are enjoying your time in DC – stay warm!

  10. November 22, 2014 at 5:21 pm #

    I love that photo on FB of you and Dorie, you look so happy. She is such a wonderful
    speaker, plus she makes everyone feel so important to her. Such a gift.
    Your dish looks very good, perfectly shaped. We enjoyed these, a repeat for sure.

  11. November 22, 2014 at 9:23 pm #

    Yup, you put the picture up that I didn’t show. Mine looked the same way… something about the spinach… hmmm. Great picture of you on FB with Dorie. Sounds like a fantastic time.

  12. November 23, 2014 at 2:41 pm #

    Sorry that these didn’t work out for you. But hopefully you’ll give marjoram another try. It’s one of my favorite herbs and is wonderful in more traditional meatballs.

  13. November 23, 2014 at 5:02 pm #

    Mine did not fall apart but I did have troubles. You were smart to put them in the oven and bake only. I enjoyed the marjoram also. Do you celebrate Thanksgiving in Puerto Rico?

  14. November 24, 2014 at 6:13 pm #

    yours look great no matter how much trouble they gave you! Love your boxy quenelles! 🙂

  15. TheKitchenLioness
    November 25, 2014 at 5:19 am #

    Dear Adriana, what a beautiful presenation of your storzapetri – they look utterly delicious!

    I shall take this opportunity to wish you and your entire family a very Happy Thanksgiving!
    Andrea

  16. November 30, 2014 at 1:02 pm #

    Esto se ve buenísimo!

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