INGREDIENTS
- Time:
- – Flour 0000 500 g.
- – Heat water c/n.
- – Coarse salt 1 tbsp.
- – Oil 1 tbsp.
- Further:
- – Oil for frying.
- – Grated cheese.
- – Chopped parsley.
- Stuffed:
- – Chard 1 bundle cooked.
- – Onion 2 models.
- – Garlic 1 clove.
- – Yolk 1 unit.
- – Pate 100 g.
- – Egg or yolk 1 unit.
- – Salt and pepper.
- – Nutmeg.
- Salsa:
- – Carne 1 kg.
- – Onion 2 models.
- – Bell pepper 1 unit.
- – Tomate perita 500 g.
- – She.
- – Oregano.
- – Parsley.
- – Salt and pepper.
Letters of affection and cooking, new part with Xime the place we put together these recipes which can be loved as a household. Yesterday a Basque noodle stew with sauce got here out, recipe by Elsa Bonzi spectacular!
PROCEDURE:
For the mass:
1. Place the flour in a bowl and with the coarse salt put together a brine and add it to the flour little by little till you receive a dough.
2. Let relaxation and stretch. Reserve.
For the filling:
1. Sauté the onion with the garlic till translucent, add the chopped and drained chard, add the pate and blend.
2. Add the yolk, season and put aside.
For the sauce:
1. Minimize the meat into not very massive cubes, similar to the greens.
2. Place every part in a saucepan with a bit of oil as quickly because it browns, add the tomato and prepare dinner for about 35/40 minutes. Boost.
For meeting:
1. Stretch the dough with the rolling pin as skinny as you may, attempting to make it oval.
2. Fill half by making scattered flakes and canopy with the opposite dough.
3. Press the perimeters of every filling and minimize with the dough wheel and fry.
4. Serve the pasta with the sauce and end with the grated cheese and a bit of parsley.
