Hello all s you
you're ready for Christmas? You have already done all the necessary purchases? Or are you still in "high sea \u200b\u200b"?
I was a bit 'large in this period, but there is a reason.
I'm preparing you for dinner on Christmas Eve, which of course will be' a fish, so the next article will be very long and will the last one for this year.
From next year all the recipes will be "step by step", but will be less detailed recipes so that everyone can repeat them.
I hope to do even the video-recipes, in short, a whole 2011 to explore with you.
For the recipe I prepared today tegliatelle of green, that 'with the spinach in the dough.
I took 100 grams of frozen spinach, chopped them and I made "dry" in a frying pan to fire low, in order to eliminate il piu' possibile l'acqua di vegetazione.
Per l'impasto ho usato 300 grammi di farina, 3 uova, gli spinaci,un pizzico di sale, successivamente ho unito tanta farina quanta ne serviva per formare un corretto impasto, ricordatevi che per la pasta fresca e' l'uovo (ed in questo caso anche gli spinaci) che sceglie la quantita' di farina necessaria.
L'impasto ottenuto pesava quasi 600 grammi, avvolgetelo in un canovaccio e mettetelo in frigo per almeno 1/2 ora, successivamente procedete a trasformarlo in tagliatelle con l'apposita macchinetta per la pasta.
Ingredienti per 4 persone
400 grammi di tagliatelle fresche agli spinaci
150 grammi di burro
4 cucchiai di olio evo
Foglie di salvia 15
chopped walnuts slightly pounded in a mortar
Prepare the sauce by melting in a pan, butter oil, add the sage and walnuts and cook for 2 minutes over low heat.
Boil pasta in salted water, and when 'ready pour into the pan of sauce and mix well together.
Serve hot.
Wine consugliato by Vanni 's online wine cellars and the Doges' a company Lugana I Frati Ca' dei Frati
Enjoy
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