Blues from the Saudi cabbage with the ricotte Unagrande and the spinate


  • Time 45 minutes
  • Servings 4 People
Ingredients
Instructions
  • 1 Spirit to warm up to 175 degrees.
  • 2 Separate leaves from the nomadic and blanche in the boiling water for 2-3 minutes (for loading into boiling water, then clean the cold). The leaves will be easy to turn, but they'll stay a little crunchy. If you prefer a softer cabbage in the doves, increase time to 5-6 minutes.
  • 3 Cut the fat vest at the bottom of the leaf (or cut off a little hammer for meat).
  • 4 It's hard to cut, put it in a big bow, pour hot water so the leaves turn around, then pour water and squeeze well.
  • 5 Ricotto Unagrande mixes with egg, spinach and most of the parmesan (set 2 to 3 st. Parmesan to put pigeons in front of the tube). Embassing and fixing.
  • 6 On the bottom of the tubing form (text 20x20 cm or similar size) approximately 300 ml of tomato sauce. Turn the pigeons into shape. Upstairs the remaining tomato sauce, spray the olive butter and spray the ferry.
  • 7 Make 25 minutes.
Nutrition Facts
  • Calories 498
  • Total Fat 38,4 g
  • Protein 20,4 g
  • Total Carbohydrate 498 g
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