salt Pastiera
first courses from Italy
Spatzle beet with Taleggio cheese fondue and nuts
Spatzle beet with Taleggio cheese fondue and nuts
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Colorful spatzle made from beet with a delicious creamy sauce taleggiosa
preparation
step 1
First chop in a blender beet (with Thermomix Vel 7 for 20 seconds). Combine flour, eggs, 80 ml of milk and grated cheese. Mix well (with Thermomix Vel 3 40/2).
step 2
The dough should not be too thick nor too thin. Let the dough rest 30 minutes.
sponsor of the author
step 3
Meanwhile, boil salted water and apart prepare the seasoning: shell the nuts and meanwhile melt the cheese in a pan with 10 ml of milk, up to create a creamy sauce
step 4
When the water boils, cook the spatzle with lapposito tool, when it will rise to the surface will be ready to be drained with a slotted spoon and plunge into the cream Taleggio cheese.
step 5
Serve, sprinkled with black pepper and very coarsely chopped walnuts