Lasagne with spinach and Italian cheeses: Provincial sambuca gourmet
What happens Cudo Gourmet Recipes Tried appeared sambuca Americano Bella Italia Middle East Home cravings Other Jewellery sambuca India Kitchen severanka Mexico es muy bien German goodies Not only stew Recipes Facebook Sweet fabrications Mediterranean Vive la France From home bakery from our counties mysterious orient sambuca
I myself sambuca was surprised at how often we recently appearing recipes with spinach, despite his still tarnished image which still remains in me from childhood. Even then, I never wanted it, even though I always end it completely ate with relish when it got to my plate. Much had changed even since then, new recipes with spinach selects and usually cooks wife, because my first reaction to spinach is always dismissive. And as for childhood, and now you will enjoy the following dishes
This time we have a variation known lasagne, instead of the classical Bologna meat stuffing but we used the filling of fresh spinach and various Italian cheeses - ricotta, gorgonzola, parmesan and mozzarella.
Procedure: Prepare sauce: pan to prepare milk, butter, flour and bay leaf, salt, and pepper over medium heat šľahadlom stir well until the sauce begins to boil and thicken. I give gas to a minimum and let the sauce simmer sambuca for about 5 minutes. Subsequently Stir 50 g Parmesan cheese, choice of bay leaves, weaning fire and cover with sauce. Spinach leaves Clean and wash. In a pan melt a little butter, which then throw the spinach, season with salt, cover and let braise for 2 minutes. Spinach, then drain and hands properly suppress leaves me to wring from them the most water. Then chop spinach leaves. In a bowl I mix spinach, ricotta and about 1.5 dl already prepared sauce, salt and pepper and I add the grated nutmeg. It really popremišam added gradually fragmented sambuca and gorgonzola. Piece together the lasagna pan: I start a third sauce spinach paste, which store a first layer of dough, which then give again the sauce, a layer of spinach-cheese paste and a layer of mozzarella. Repeat the process until I run out of dough, sauce coating the ends to which floured balance parmesan and mozzarella. sambuca I will Lasagne in the oven at 180 degrees for approx. 50 to 60 minutes. Done.
We rebelled sambuca against the administration spinach puree disgusting or overpressure, which falls far short of the taste of spinach. With fresh spinach we met recently and when one tastes the way it finds that the spinach is not at all bad
Peanuts (1) avocado (2) eggplant (1) Basil (5) bechamel (2) pork (16) Broccoli sambuca (1) Cranberries (1) herbs (2) Garlic (17) Pasta (20) travel (1) batter (1) chilli (4) Bread (2) Onions (3) Lemon (6) curry (3) game (1) tarragon (3) French cuisine (5) garam masala (2) gorgonzola (3) BBQ (1) Greek kitchen (2) guacamole (1) mustard (6) beef (6) mushrooms (8) Indian cuisine (8) snacks (2) Yogurt (8) capers (3) Curry (5) cayenne pepper (2) duck ( 3) sausage (2) valve (1) Spice (2) coriander (5) pot (1) chicken (40) turmeric (2) dill (2) lazy gourmet (1) lime (5) Salmon (4) puff pastry (2) marjoram (1) Butter (4) Hungarian cuisine (7) Honey (3) Mexican cuisine (3) milk (2) turkey (1) muffin (1) nutmeg sambuca (2) flour (5) Drink (2 ) discovery (1) olive oil (1) olives sambuca (7) oregano (2) fruit (6) pancakes (3) palcinky (1) tomatoes (11) pesto (1) parsley sambuca (1) roast (1) Pastry (17) Pizza (1) Soup (9) Annex (3) The leeks (2) Recipe (1) restaurant (1) rosemary (14) Fish (16) Rice (1) Sesame (1) Syrup (2) bacon (17) plums ( 1) Cream (39) Cheese (31) soy sauce (6) Italian restaurant (10) Veal (1) cake (1) tortilla (2) curd (1) Thyme (18) Cucumbers (1) Eggs (4) eggs (4) wine (30) Vegetables (6) Potatoes (11) Golden Bull (1) desserts (2) ginger (9) pepper (1) Chinese cuisine (5) Sage (5) salad (5) mushrooms (3) cinnamon (3) spaghetti (2) spinach (9)
What happens Cudo Gourmet Recipes Tried appeared sambuca Americano Bella Italia Middle East Home cravings Other Jewellery sambuca India Kitchen severanka Mexico es muy bien German goodies Not only stew Recipes Facebook Sweet fabrications Mediterranean Vive la France From home bakery from our counties mysterious orient sambuca
I myself sambuca was surprised at how often we recently appearing recipes with spinach, despite his still tarnished image which still remains in me from childhood. Even then, I never wanted it, even though I always end it completely ate with relish when it got to my plate. Much had changed even since then, new recipes with spinach selects and usually cooks wife, because my first reaction to spinach is always dismissive. And as for childhood, and now you will enjoy the following dishes
This time we have a variation known lasagne, instead of the classical Bologna meat stuffing but we used the filling of fresh spinach and various Italian cheeses - ricotta, gorgonzola, parmesan and mozzarella.
Procedure: Prepare sauce: pan to prepare milk, butter, flour and bay leaf, salt, and pepper over medium heat šľahadlom stir well until the sauce begins to boil and thicken. I give gas to a minimum and let the sauce simmer sambuca for about 5 minutes. Subsequently Stir 50 g Parmesan cheese, choice of bay leaves, weaning fire and cover with sauce. Spinach leaves Clean and wash. In a pan melt a little butter, which then throw the spinach, season with salt, cover and let braise for 2 minutes. Spinach, then drain and hands properly suppress leaves me to wring from them the most water. Then chop spinach leaves. In a bowl I mix spinach, ricotta and about 1.5 dl already prepared sauce, salt and pepper and I add the grated nutmeg. It really popremišam added gradually fragmented sambuca and gorgonzola. Piece together the lasagna pan: I start a third sauce spinach paste, which store a first layer of dough, which then give again the sauce, a layer of spinach-cheese paste and a layer of mozzarella. Repeat the process until I run out of dough, sauce coating the ends to which floured balance parmesan and mozzarella. sambuca I will Lasagne in the oven at 180 degrees for approx. 50 to 60 minutes. Done.
We rebelled sambuca against the administration spinach puree disgusting or overpressure, which falls far short of the taste of spinach. With fresh spinach we met recently and when one tastes the way it finds that the spinach is not at all bad
Peanuts (1) avocado (2) eggplant (1) Basil (5) bechamel (2) pork (16) Broccoli sambuca (1) Cranberries (1) herbs (2) Garlic (17) Pasta (20) travel (1) batter (1) chilli (4) Bread (2) Onions (3) Lemon (6) curry (3) game (1) tarragon (3) French cuisine (5) garam masala (2) gorgonzola (3) BBQ (1) Greek kitchen (2) guacamole (1) mustard (6) beef (6) mushrooms (8) Indian cuisine (8) snacks (2) Yogurt (8) capers (3) Curry (5) cayenne pepper (2) duck ( 3) sausage (2) valve (1) Spice (2) coriander (5) pot (1) chicken (40) turmeric (2) dill (2) lazy gourmet (1) lime (5) Salmon (4) puff pastry (2) marjoram (1) Butter (4) Hungarian cuisine (7) Honey (3) Mexican cuisine (3) milk (2) turkey (1) muffin (1) nutmeg sambuca (2) flour (5) Drink (2 ) discovery (1) olive oil (1) olives sambuca (7) oregano (2) fruit (6) pancakes (3) palcinky (1) tomatoes (11) pesto (1) parsley sambuca (1) roast (1) Pastry (17) Pizza (1) Soup (9) Annex (3) The leeks (2) Recipe (1) restaurant (1) rosemary (14) Fish (16) Rice (1) Sesame (1) Syrup (2) bacon (17) plums ( 1) Cream (39) Cheese (31) soy sauce (6) Italian restaurant (10) Veal (1) cake (1) tortilla (2) curd (1) Thyme (18) Cucumbers (1) Eggs (4) eggs (4) wine (30) Vegetables (6) Potatoes (11) Golden Bull (1) desserts (2) ginger (9) pepper (1) Chinese cuisine (5) Sage (5) salad (5) mushrooms (3) cinnamon (3) spaghetti (2) spinach (9)
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