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Sunday, 27 November 2011

POTATO AND SPINACH PANZEROTTI WITH MASHROOMS

Panzerotti made with potatoes is a typical dish of Salento, where, however, are cooked fried. In this version instead panzerotti are boiled but they are a typical Italian cuisine recipe.

It is true, this italian recipe is a bit difficult, but sometimes I allow myself to post things a little more complicated for you to enjoy yourself more.

INGREDIENTS FOR 4 PEOPLE:

- POTATOES 1 kg
- SPINACH 150 g
- 200 g fresh mushrooms
- Garlic clove
- OLIVE OIL
- Chopped parsley
- GRATED PARMESAN
- Durum wheat flour 250 g
- 160 g butter
- EGG YOLKS n 2
- N 1 diced onion
- BACON DICED 50 g
- SALT
- FRESH CREAM 250 ml

PROCEDURE:

Clean the mushrooms, cut into cubes and brown them lightly with a little 'oil and the garlic "layered", that is, washed well, but with the peel. Add salt and cook the mushrooms for a few minutes.
Add the grated Parmesan and parsley.

Meanwhile, cook the potatoes in their skins in salted water. Peel them and pass them to passapatate.

Blanch spinach in salted water, cool, squeeze well to remove all of the cooking water. Crush them to form a puree. Mix them with the flour, melted butter, potatoes and egg yolk.

Roll out the dough on a well-oiled baking pan and cut with a round pastry cutter, circles. Stuff mushrooms with mixture and close the wallet as panzerotti, pressing the ends.

Boil the panzerotti immediately so they will not dry out, cook for no more than 2 minutes in salted water.

Cut the onion into small cubes and fry in a little 'butter, add the diced bacon. Then add the cream and salt. Place on the plate and pour over the panzerotti cream sauce and bacon.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

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