Un primo verde
This alone will make the spring, we hope it gets really, while we recall with the first green of the meadows ....
prepare a classic pasta but before we pull the spinach in a pan with a knob of butter and salt. Once cooked and cooled, we put them in a glass with the eggs and pass everything to the blender. Then the procedure is the same in 2000 and that the flour of hard wheat well blended (I never use a weight for the flour, but usually there should be one egg per pound of flour) in a heap on a pastry board and center our spinach mixture and eggs. Qulache hours left to stand between two plates and then pull the sfoglia con la nonna papera, quindi formare delle tagliatelle più grosse comunemente chiamate pappardelle.
Pappardelle verdi ai porcini con fonduta di taleggio e noci
Ingredienti:
pappardelle verdi
funghi porcini 300/400 g
taleggio 250g
panna fresca 200 ml
noci sgusciate
prepare a classic pasta but before we pull the spinach in a pan with a knob of butter and salt. Once cooked and cooled, we put them in a glass with the eggs and pass everything to the blender. Then the procedure is the same in 2000 and that the flour of hard wheat well blended (I never use a weight for the flour, but usually there should be one egg per pound of flour) in a heap on a pastry board and center our spinach mixture and eggs. Qulache hours left to stand between two plates and then pull the sfoglia con la nonna papera, quindi formare delle tagliatelle più grosse comunemente chiamate pappardelle.
Pappardelle verdi ai porcini con fonduta di taleggio e noci
Ingredienti:
pappardelle verdi
funghi porcini 300/400 g
taleggio 250g
panna fresca 200 ml
noci sgusciate
Intanto prepariamo un sughetto con i funghi porcini, uno spicchio d'aglio e sfumiamo con un goccio di brandy, aggiustiamo di sale pepe.
Prepare a double boiler fondue with cubed Taleggio cheese and fresh cream.
We throw the pasta in salted water for a few minutes, pull the dough over the coliamo Serve and Taleggio fondue. If you wish, add a handful of chopped walnuts.
Prepare a double boiler fondue with cubed Taleggio cheese and fresh cream.
We throw the pasta in salted water for a few minutes, pull the dough over the coliamo Serve and Taleggio fondue. If you wish, add a handful of chopped walnuts.
0 comments:
Post a Comment