multicolored tagliatelle with fresh sauce
first courses from Italy
translated by Italian with
When I was young at the home of a Florentine family I tasted the delicious balls of ricotta and spinach. And over time, every so often that delicious dish which did not know the name, he reappeared to mind. Until I found it, I try and ... are good, very good, just as I remembered them! A dish to be repeated and advice
Wash and dry the spinach, cut for the knife and ponili together the ricotta in a bowl. Add the eggs, the cheese and mix well.
To give body, combine the breadcrumbs little at a time, stirring the amount depends on the ricotta, verifying the consistency and moisture.
Season with salt and pepper and let rest in the refrigerator, sealing the bowl with plastic wrap. Shape the gnudi, giving it the shape of quenelle with 2 tablespoons moistened.
I passed them very lightly and quickly in the flour to compact further and prevent it from breaking during cooking.
Heat a large saucepan with lightly salted water and tuffaci the gnudi.
Let them cook for 3 minutes at simmering point and just take the body drains directly into a pan with the melted butter and sage. Before serving, add the chopped nuts directly into the pot.