INGREDIENTS
- Pawn:
- – Spinach 1 bundle.
- – Eggs 4 models.
- – Powdered milk 2 tbsp.
- – Chickpea flour 3 tbsp.
- – Whites 4 pcs.
- – Salt and pepper.
- Stuffed:
- – Roasted bell pepper.
- – Roasted eggplant.
- – Complete carrots cooked in salt.
- – Ham cooked in slices 150 g.
- – Herb cream cheese.
- Bitter cabbage salad:
- – Medium purple cabbage lower wonderful.
- – Purple Onion.
- – Butter.
- – Apple vinager.
- – Fennel seeds.
- – Olive oil.
- – Salt and floor black pepper.
We clear up the menu for you with this SPINACH PIONONO WITH HAM AND VEGETABLES do-it-yourself and really scrumptious accompanied by a bitter cabbage salad
PROCEDURE:
1. For the pionono: Wash the spinach and drain the water properly.
2. Mix with the eggs, milk powder and chickpea flour.
3. Then again, beat the egg whites till stiff and mix each preparations.
4. Place on a plate with buttered parchment paper and chickpea flour.
5. Place in an oven at 180ºC for 20 minutes.
6. For the filling: unfold the pionono with a skinny layer of cream cheese, prepare all of the greens and roll up.
7. For the bitter cabbage, sauté the onion together with the fennel seeds. Add the cabbage and cook dinner just a little. Add the vinegar, look ahead to it to evaporate just a little and switch off the warmth. Serve to accompany the pionono with just a little olive.
