multicolored tagliatelle with fresh sauce
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Stuffed fried buffalo mozzarella to pasta with spinach cream
ingredients
servings
4
Sunflower oil, for frying
1 cup
Eggs
2 unit
Type 00 wheat flour
1 cup
Breadcrumbs
to taste
Iodized salt
to taste
Black pepper
to taste
Basil
1 spoon
Garlic
1 wedge
Homemade tomato sauce
1 cup
Semolina pasta
40 oz
Spinach
1 cup
Buffalo mozzarella DOP, from Campania
2 unit
single courses from Italy
Stuffed fried buffalo mozzarella to pasta with spinach cream
Stuffed fried buffalo mozzarella to pasta with spinach cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Original dish with a surprise filling
preparation
step 1
We prepare a simple hacksaw: We fry a clove of garlic in a little oil and when it is darkened togliamolo and add the pureed tomato puree.
step 2
We climb, pepiamo, combine the basil and let cook until it congeals.
step 3
lassiamo spinach, strizziamoli for good, saliamoli and pass them in a blender, adding olive oil to form a real cream.
step 4
Add the grated Parmesan cheese and let's go over here our boiled pasta and drained 3/4 minutes before the time of cooking.
step 5
we soften our buffalo mozzarella in the microwave for about a minute. Tiriamola out and lavoriamola with your fingers as to form a flat base
step 6
Let's get into a little 'of dough and quickly richiudiamo the andandola mozzarella to shape by hand.
step 7
we dry the mozzarella with the scottex for the excess milk that is leaking and passiamola in the flour then in beaten egg and finally in breadcrumbs.
step 8
We repeat the operation three times and finally fry our skin in plenty of oil for a few minutes (2-3), or until it becomes golden brown and crisp.
step 9
We impiattiamo our fried mozzarella on the hot sauce and serve hot!
