|Angel hair borek stuffed spinach and ricotta cheese with light tomato sauce and
fresh mint dip
|for angel hair borek;|
|Kadayıf Pastry;15 gr Ricotta cheese, 10 gr butter, 40 gr mushrooms, 3 gr salt, 80 gr spinach,
2 gr peppercorns, 40 gr kadayıf
|In order sauté the onion, mushroom, spinach and butter in a pan. Add flavour with salt and a pepper grind.
Then drain the water and leave to cool. Once cool blend in the Ricotta cheese. Open up the kadayıf into
long, thin strips and place into a cylinder mould. Once you decide on the thickness, spread 5 gr of Ricotta
cheese to help the kadayıf stick together. Add the spinach mixture and then close the kadayıf. Brush a little
butter over it and place in a 180 degrees pre-heated oven and cook for 10 minutes.
|for tomato sauce;|
|500 gr tomato, 10 gr fresh basil, 10 gr butter, 5 gr salt, 5 gr black pepper seed.|
|Peel off the tomato skins and discard the seeds and then chop into squares. In a saucepan, add the butter and tomato and sauté for a while. Add a little water and cook on a low heat till all the water has been drawn. Later add the chopped basil, salt and peppercorns.|
|for fresh mint dip ;|
|30 gr plained yoghurt, a piece garlic, ½ bunch fresh mint, salt|
|Mashed garlic, finelly chooped fresh mint at the end, mixed all items.|