学习如何准备菠菜和意大利干酪通心粉的做法

 学习如何准备菠菜和意大利干酪通心粉的做法

Brandon Miller

    产量: 4人。

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    准备时间: 60分钟。

    成分:

    群体

    2杯硬质小麦粗面粉

    2杯小麦粉

    5个散养鸡蛋

    填充

    3杯意大利干酪

    1束新鲜菠菜

    1杯磨碎的帕玛森奶酪

    1小撮肉豆蔻

    2个蛋黄

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    3汤匙橄榄油

    盐和胡椒粉适量

    酱汁

    1包或1盒现成的白酱

    2杯番茄酱

    如何准备

    群体

    在光滑的表面上,用手搅拌精粉和面粉。 在中间开个洞,加入鸡蛋和一小撮盐,继续用指尖轻轻搅拌面团,直到它变得均匀。 让它休息30分钟。 用擀面杖打开面团,放在塑料袋上,在冰箱里放置10分钟。 之后,将面团放入水中煮熟。用盐煮沸,放在一边。

    填充

    在煎锅中,用橄榄油炒菠菜,加少许盐和胡椒粉。 搅拌几分钟,直到它开始释放出汁液。 用勺子将菠菜放在筛子上挤压,挤出多余的汁液。 将菠菜放在木板上切碎。 放在一边。 在一个碗中,将意大利干酪、巴马干酪、蛋黄、菠菜、少许盐和肉豆蔻混合起来。 然后加入将混合物装入一个适合烹饪的塑料袋中,并剪掉袋口。

    装配

    将馅料放在打开的面饼上并卷起来,然后将空心长面饼切成你想要的大小。 放在一边。 在平底锅中加热酱汁。 在盘子底部涂上眼睛,然后加入面饼、酱汁和帕玛森奶酪。 在预热的烤箱中烘烤大约10分钟。

    趁热上桌。

    Attuale Ristorante e Caffè

    Roque Petroni Jr, 1098 - 圣保罗(SP)。

    电话:51896685。

    Brandon Miller

    Brandon Miller is an accomplished interior designer and architect with over a decade of experience in the industry. After completing his degree in architecture, he went on to work with some of the top design firms in the country, honing his skills and learning the ins and outs of the field. Eventually, he branched out on his own, founding his own design firm that focused on creating beautiful and functional spaces that perfectly suit the needs and preferences of his clients.Through his blog, Follow Interior Design Tips, Architecture, Brandon shares his insights and expertise with others who are passionate about interior design and architecture. Drawing on his many years of experience, he provides valuable advice on everything from selecting the right color palette for a room to choosing the perfect furniture for a space. With a keen eye for detail and a deep understanding of the principles that underpin great design, Brandon's blog is a go-to resource for anyone who wants to create a stunning and functional home or office.