CHEESE AND SPINACH STRUDEL WITH WARM TOMATO RELISH
Strudel
1 10-ounce package frozen chopped spinach
1/2 pound ricotta cheese
1 cup grated mozzarella cheese
2/3 cup freshly grated Parmesan cheese
2 pinches of ground nutmeg, salt and freshly ground pepper to taste
6 sheets phyllo dough, measuring 14 by 18 inches each
3 tablespoons unsalted butter
Fine dry bread crumbs
Warm Tomato Relish
2
tablespoons olive oil
1 small onion, minced
1 celery rib, minced
4 large Florida tomatoes, cored, seeded, and coarsely chopped
1/2 cup grated carrot
1 teaspoon fresh thyme or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh parsley
Cook the spinach according to the
package directions and cool on a plate. Squeeze out the excess moisture
by hand and mix with the cheeses in a bowl. Stir in the nutmeg and
salt and pepper to taste. Preheat the oven to 375 degrees.
To assemble, lay a sheet of phyllo
on your work surface with a short edge facing you. Brush it lightly
with butter and sprinkle with crumbs. Repeat this layering until all
the sheets of phyllo are used.
About 3 inches in from the short
edge facing you, arrange the filling in a mounded row about 3 inches
wide, leaving about 3 inches uncovered along each long edge so you
can fold the sides over. Fold the sides of the phyllo over the filling,
then fold the short end of exposed phyllo over the filling. Continue
to roll the phyllo into a log. Poke 2 small steam vents in the top
with a paring knife.
Place the strudel on a baking sheet
and bake for 30 to 40 minutes, until golden brown.
While the strudel bakes, make the
relish. Heat the oil in a medium-size nonreactive saucepan. Stir in
the onion and celery and sauté over medium heat for 3 minutes.
Stir in the tomatoes, carrot, thyme, and salt and pepper to taste.
Simmer the relish gently until most of the liquid has cooked off.
Remove from the heat.
Right before serving, rewarm the
relish. Remove from heat and stir in the lemon juice and parsley.
Slice the strudel and serve hot with some of the relish spooned around
each slice.
YIELD: 6 servings
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MUSSELS WITH TOMATO WINE SAUCE
Mussels over pasta or rice make an inexpensive appetizer or main course.
Here they are served as an appetizer, each one covered with a spoonful
of heavenly tomato wine sauce. If you do plan to serve this with pasta,
double the sauce so you have extra for the pasta.
2 pounds mussels
1/4 cup water
1 tablespoon unsalted butter
1 small onion, minced
1 clove garlic, minced
4 large Florida tomatoes, cored, seeded, and coarsely
chopped
3/4 cup dry white wine
Salt and pepper to taste
1 tablespoon minced fresh parsley
Scrub the mussels under cold running water,
pulling off the "beards" with your hands.
Put the water in a large pot, add the mussels,
cover, and place on a burner with the heat turned
off.
Melt the butter in a medium-sized saucepan.
Add the onion and sauté, stirring over
medium heat for 2 minutes. Stir in the garlic,
sauté for 30 seconds, then add the tomatoes.
Turn the burner under the mussels on to high.
Cook the tomatoes for 2 minutes, then add the
wine and salt and pepper to taste. Quickly bring
the tomatoes to a boil and boil for about 5 to
8 minutes, until the sauce is as thick as you
like. Stir in the parsley and keep the sauce over
very low heat.
Meanwhile, steam the mussels for about 6 to
8 minutes, until they've opened. Discard any that
don't open. Arrange the mussels on serving plates.
Spread the shells slightly, or break off the empty
half, and spoon some of the sauce over each mussel.
Serve at once.
YIELD: 4 servings
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