Quiche with celery, carrots, potatoes and bacon
first courses from Italy
1 hour 30 minutes
translated by Italian with
Filled pasta made colorful house and tasty
Prepare the dough: blend the beetroot with a pinch of salt. Combine the puree to the flour that you have placed on a porous surface (marble or wood) and knead
Add water until you have obtained a dough with the typical consistency of the fresh dough. Put to rest for an hour before you roll it out.
While the dough is resting, prepare the filling: chopped nuts (I used 4 kernels) and add 3 tablespoons of grated parmesan cheese, nutmeg and season with salt and pepper.
Put then a quantity of blue cheese such as to make the dough of the well tied filling.
Roll out the dough as thin as possible.
Arrange balls of the filling on the dough and fold it on top of these and press with your fingers around each ball.
Use a cookie cutter to cut ravioli heart or hand-carve free with a knife and then close the edges of the ravioli helping with a fork.
Season with butter, sage and lots of love!