Pasticcio delicious with Tortiglioni
11 recipes
Spinach and pumpkin leaflets
ingredients
servings
4
Iodized salt
to taste
Butter
30 grams
Nutmeg
to taste
Cumin
to taste
Egg, yolk
1 unit
Vegetable broth
200 grams
Gruyere cheese
50 grams
Grated Grana Padano
30 grams
Leeks
1 unit
Shallots
2 unit
Pumpkin flesh
300 grams
Spinach
500 grams
Puff pastry
460 grams
single courses from Italy
Spinach and pumpkin leaflets
Spinach and pumpkin leaflets
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious and tasty recipe
preparation
step 1
Clean and wash the spinach, chop the finely chopped finely and fry them in a pan with 20g butter
step 2
Then combine the spinach and salt mixture, put the lid and cook over medium flame for 2 minutes.
step 3
Remove the lid and evaporate the cooking liquid, flavor with a nutmeg grating, combine grated grain and remove from the heat.
step 4
Cut the pumpkin into pieces, clean and sliced the leek, put both in a pot with the remaining butter and brown them on low flame for 3-4 minutes.
step 5
Add the boiling broth, then the cumin, salt and bake covered for 15 minutes.
step 6
Spread the pasta and cut out the number of disks on the half of them to place the spinach leaving a free margin of at least 1cm, then put the gruyère and finish with the pumpkin.
step 7
Brush the edges of the disks with very little water and cover with the remaining pasta disks.
step 8
Brush the surface with the beaten yolk, place the slices on the oven plate covered with baking paper and bake at 220 ° for about 20 minutes.
step 9
Let it rest for 5 minutes before serving.
