multicolored tagliatelle with fresh sauce
starters from Italy
translated by Italian with
Today I propose chests pasqualini. This idea came to inspirandomi pasqualina cake, so I decided to prepare a mini version. Cottage cheese, spinach, eggs: simplicity and taste! They are very easy to prepare and will make you make a great impression! You can serve for an aperitif, as a starter and you can also prepare a day in advance as they are also good cold the next day.
First, prepare the filling: Clean and rinse thoroughly spinach. In a saucepan, melt the butter together with a couple of tablespoons of oil.
Combine a clove of garlic and spinach. Add salt and pepper, and cook for about ten minutes. Let cool and chop with a knife on a cutting board.
In a bowl place the ricotta and crush with a fork until it becomes creamy ...
add spinach, a handful of Parmesan, a sprinkling of pepper and a pinch of salt to taste moscata.Eventualmente nut should not be necessary, as there is the Parmesan cheese and mix.
Prepare now for the 12 poached eggs
Once ready the filling, obtained from the puff pastry 12 square pieces and distribute on each square a little filling.
To form a dimple and lay the poached egg. Roll the dough around the filling to form a bundle, closing it at the top. With cut-outs you can pick the decorations.
Brush the bundles with the beaten egg yolk and cook in a preheated oven at 200 ° C for 20 minutes.
Remove from oven, Serve and serve! Bon appetit!