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Spatzle beet with Taleggio cheese fondue and nuts

ingredients

servings

3

Black pepper

to taste

Iodized salt

to taste

Walnuts with shell

15 unit

Taleggio cheese

200 oz

Grated cheese

60 oz

Full fat milk

90 oz

Eggs

2 unit

Red beetroot

200 oz

Type 00 wheat flour

250 oz

first courses from Italy

Spatzle beet with Taleggio cheese fondue and nuts

Spatzle beet with Taleggio cheese fondue and nuts

vegetarian with gluten with eggs with lactose with nuts high in iron high in calcium high in potassium

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spatzle beet with Taleggio cheese fondue and nuts

Colorful spatzle made from beet with a delicious creamy sauce taleggiosa

Spatzle beet with Taleggio cheese fondue and nuts step 1

step 1

First chop in a blender beet (with Thermomix Vel 7 for 20 seconds). Combine flour, eggs, 80 ml of milk and grated cheese. Mix well (with Thermomix Vel 3 40/2).

Spatzle beet with Taleggio cheese fondue and nuts step 2

step 2

The dough should not be too thick nor too thin. Let the dough rest 30 minutes.

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Spatzle beet with Taleggio cheese fondue and nuts step 3

step 3

Meanwhile, boil salted water and apart prepare the seasoning: shell the nuts and meanwhile melt the cheese in a pan with 10 ml of milk, up to create a creamy sauce

Spatzle beet with Taleggio cheese fondue and nuts step 4

step 4

When the water boils, cook the spatzle with lapposito tool, when it will rise to the surface will be ready to be drained with a slotted spoon and plunge into the cream Taleggio cheese.

Spatzle beet with Taleggio cheese fondue and nuts step 5

step 5

Serve, sprinkled with black pepper and very coarsely chopped walnuts

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