Recipes strangolapreti, and their regional variations, if they are many (of all, the creations of maintenance and Fabien ).
The recipe I am proposing here has a special flavor for me. The bread, broken up into a coarse, and herbs from the garden, collected and immediately cooked and cut up old wooden cutting boards. The weather Sunday in the rhythm of the country. The tolling of a bell in the distance. To monitor carefully the cook, only the mountains.
Ingredients:
spinach and chard
an egg
dry bread
milk nutmeg salt
For season
butter
sage
grain
Clean the herbs and the spinach and blanch them in hot salted water for 3 minutes (also excellent steamed: 5 minutes). Then cut into small pieces and put them in a bowl with the egg. Mix well and then add a little 'time to dry bread with chopped softened a bit' of milk. Sprinkle with salt and nutmeg.
In a saucepan bring the water to a boil. Prepare then, using a spoon (but especially if your hands !!!), the gnocchi and place in boiling water. When you come to the surface let cook for about 3 minutes and then drain. Finally
Season with plenty of Parmesan cheese and melted butter in which you fried a bit 'of sage.
spinach and chard
an egg
dry bread
milk nutmeg salt
For season
butter
sage
grain
Clean the herbs and the spinach and blanch them in hot salted water for 3 minutes (also excellent steamed: 5 minutes). Then cut into small pieces and put them in a bowl with the egg. Mix well and then add a little 'time to dry bread with chopped softened a bit' of milk. Sprinkle with salt and nutmeg.
In a saucepan bring the water to a boil. Prepare then, using a spoon (but especially if your hands !!!), the gnocchi and place in boiling water. When you come to the surface let cook for about 3 minutes and then drain. Finally
Season with plenty of Parmesan cheese and melted butter in which you fried a bit 'of sage.
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