Pizza sausage and broccoli
first courses from Italy - Puglia
Cicatelli with spinach, mushrooms and besciamella
Cicatelli with spinach, mushrooms and besciamella
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Mushroom season and then ... what about this fresh pasta with a creamy and super tasty toast and cooked in a pan? A true goodness!
preparation
prepare first
Vegetable 100 Besciamella
step 1
First we wash the spinach and cook it by doughing them in a pan on medium heat without seasoning. They will release their water in the pan and cook in perfection in no time.
step 2
Once the spinach is cooked, we put it in a pan and pour the oil, garlic clove and chili pepper according to taste. Let's imbiond garlic for a few minutes.
step 3
After cleaning and cutting the mushrooms, fry them in the pan and add the salt. Let them bake for moderate flame for about 10 minutes, they will release their water to baking. We mix from time to time.
step 4
When the mushrooms are cooked, add the white wine, the granular nut and a little water if necessary. Put the pasta and spinach cooked earlier, mix and let cook for about 3 minutes on high heat
step 5
When the pasta is almost cooked add 3 tablespoons of vegetable biscuit and mix in order to make the sage beautifully creamy.
step 6
Your creamy freshly cooked pasta is ready, good appetite!