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RICETTE

GNOCCHI WITH CHAMPIGNONS MUSHROOMS AND SPECK WITH FUSED BUTTER

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For 4 PORTIONS:

500g ricotta cheese
200g white flour
1 egg
150g 100% Italian champignon mushrooms Demetra
10g grated Parmesan cheese
50g speck a julienne
butter to taste
freeze-dried sage Wiberg to taste
ground black pepper Wiberg to taste
salt and pepper to taste

Zubereitung

In a bowl mix the well-dry ricotta, flour, egg, salt and pepper. Spread the dough obtained in the classic shape of the gnocchi, cut and cook in plenty of salted water. Separately heat the champignons with some butter, speck and sage and pour it on the drained gnocchi. Sauté repeatedly and serve on a hot plate. Sprinkle with parmesan and pepper and serve.

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Zubereitung

In a bowl mix the well-dry ricotta, flour, egg, salt and pepper. Spread the dough obtained in the classic shape of the gnocchi, cut and cook in plenty of salted water. Separately heat the champignons with some butter, speck and sage and pour it on the drained gnocchi. Sauté repeatedly and serve on a hot plate. Sprinkle with parmesan and pepper and serve.

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