Spinach Tartillini In Creamy Sauce
by Tarla Dalal
Added to 83 cookbooks
This recipe has been viewed 4734 times
A superb Italian dish with 2 rich sauces.
- Steam the spinach leaves. Squeeze out the water.
- Chop the spinach leaves finely and mix with the paneer, green chillies and salt.
- Mix the flour, butter and salt. Add water and make a semi-stiff dough.
- Heat the butter, add the flour and fry for 1/2 minute.
- Add the milk and 1/2 teacup of water and cook until the sauce becomes thick.
- Add the cheese, cream, salt and pepper.
- Boil the tomatoes without any water. Blend in a liquidiser and strain.
- Add the sugar, oregano, ajwain, chilli powder and salt and boil for 10 minutes on a slow flame.
- Add the cream.
- Divide the dough into 15 balls and roll out into thin puris. Spread some spinach filling in each puri and close.
- Put plenty of water to boil and add 1 tablespoon of oil. Boil batches of the puris (tatillini) for 1/2 minute. Drain and keep aside in a little water.
- In a greased baking dish, spread a little creamy sauce and some tartillini. If you like, sprinkle a little tomato gravy.
- Make more layers in this manner. Sprinkle the balance cheese and bake in a hot oven at 230 degree C (450 degree F) for 10 minutes.
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