But really!
Okay not have time to publish new recipes often, but TWO MONTHS gap between a post and the other is just too much, I can not accept!
My blog was born about a year and a half ago as a quiet place, cut out a small space on the web in the life of a young high school student.
The high school student has grown, now attending university, studying, agrees, but the love of cooking is, in fact, growing day by day.
Thus, although updates and decrease the time is short, the young student continues with what he has started and is proud to say that:
blog NOT CLOSE!
Despite everything.
first I apologize for the photos ... I realize that I'm not the best, but it passes the convent! Today's recipe was cooked as the first day of Christmas, taking advantage of a recent trip to Alto Adige and the purchase of a good bacon Local.
The recipe was published by the magic in his flower Chamomile Shortbread .
INGREDIENTS (for 6 persons):
-For the spatzle:
300 grams of cooked spinach;
3 medium eggs ( or 4 small);
350 g of flour;
about 150 ml of water;
nutmeg;
salt;
-For the sauce:
a knob of butter;
200 g of fresh cream;
150 g of bacon into thin slices;
2 tablespoons chives;
pepper
Wring the spinach and put in heaps on the mixer. Aggiunegete eggs, nutmeg, water and salt. Run the blender until creamy, deep green, smooth and fine.
Take the mixture and place in a bowl, add the Frino in which gradually, stirring with a spatula.: The consistency should be quite soft and supple, but not too runny.
Let stand for several minutes.
Fill a pot of water and bring to a boil. Add salt.
Meanwhile prepare the sauce: In a frying pan fry the bacon with the butter, then add the cream and chopped chives frecsa.
Add the pepper and then thicken the sauce, leaving the fire for several minutes.
Prepare spatzle with the appropriate tool. Drain and place in pan with the sauce.
Blow up for a few minutes and serve immediately.
