Winegrowers, host people and hobby cooks in Piedmont, Italy

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Wash the spinach and place in a pan without breadbin drying of the water on the leaves. Place the lid on and cook the spinach over low heat for 6-8 minutes until it just collapses. Let it drain well and leave to cool. Squeeze as much bag as possible out of spinach * Chop the spinach fine, or run it in a food processor. Put the spinach in a bowl. Add the ricotta, half the Parmesan, eggs and nutmeg. Season with salt and pepper. Stir until everything is well mixed. Begin with aiming 125g ava flour and work it into the mixture. If necessary, add more flour until it becomes a smooth dough. Cover with plastic wrap, and refrigerate for one hour. Sprinkle flour on your hands and roll the dough into walnut sized balls. Do not work bowls for a long time, as they are very delicate. Sprinkle dumplings with flour. Boil a large pot of lightly salted water. breadbin Add dumplings and cook them in 2-3 minutes until they float to the surface. Take the buns out of the pan with a slotted breadbin spoon and let them drain well, and set them aside. Create meanwhile herb butter. Melt the butter in a large, heavy-based frying pan. Add the oregano breadbin and sage, and cook over low heat, stirring frequently for 1 minute. Add the bowls, and stir lightly together for 1 minute. breadbin Serve on a preheated serving dish, sprinkle with remaining Parmesan and serve.
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Winegrowers, host people and hobby cooks in Piedmont, Italy's best food and wine region. The Italian cuisine has a strong focus on food traditions breadbin and good ingredients, and our matblogg characterized course of this. The blog consists mainly of recipes of Italian cuisine, but we also love to explore different food. Welcome into our kitchen!
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