multicolored tagliatelle with fresh sauce
75 recipes
Strangolapreti to thirty
ingredients
servings
4
Spinach
1000 grams
Crumb, bread soft inside
300 grams
Eggs
2 unit
Type 0 wheat flour
7 spoons
Full fat milk
1 glass
Breadcrumbs
to taste
Butter
130 grams
Grated Parmesan cheese
4 spoons
Fresh sage
4 leafs
first courses from Italy - Trentino Alto Adige
Strangolapreti to thirty
Strangolapreti to thirty
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Bread, milk and spinach for a first healthy and tasty.
preparation
step 1
Take the stale bread, remove the crust, cut into pieces, pick it up in a bowl and cover with hot milk, laid on a cover with a weight and let it sit a few hours.
step 2
Boil the spinach, drain well, chop finely and saute in a pan with 30 g butter.
step 3
Squeeze the bread and place in a bowl. Add spinach, eggs, a pinch of salt, 5-6 tablespoons of flour and bread crumbs to increase the consistency, then mix well.
step 4
Formed with floured hands large gnocchi, arrange them on a floured tray.
step 5
Melt the remaining butter in the pan with the sage. Boil strangolapreti, a few at a time, in boiling salted water.
step 6
Drain when they surface and season with butter flavored with sage and Parmesan.
