When two recipes from different regions meet.
making a delicious dish.
I do not pretend to "create".
not ever.
only "mix".
to lack of time I decide not to do pansotti Liguria. But
walnut sauce I already prepared, almost in a trance, I had to do it, I could not help it after reading the recipe.
What dress? One thing
fast, good.
The spatzle.
with herbs.
was missing was the cheese and then the ingredients are the same as pansotti.
Well, it's very very well but sometimes are a bit lenient with my choices.
sooner said than done.
Spatzle herbs (recipe Marinab of Coquinaria)
for 4
300 g flour 3 eggs 200 ml milk
herbs boiled
blending with the blender and everything is kept in the refrigerator covered with film. Then he warms
a pot with salted water, and with the specific equip the mixture is poured into boiling water.
spatzle When they are cooked, they float and then collect them with a strainer and place in a bowl, remove the water that will be formed and season.
are also great with tomato sauce or just butter and Parmesan.
walnut sauce (recipe Coquinaria Edy's)
200 grams of walnuts
garlic 1 tablespoon pine nuts
salt 5 tablespoons Parmesan
boiling water Blend all
adding water until it becomes silky.
Store in refrigerator.
When you used to dressing, dilute with a little water to cook pasta.
NB - spatzle need to make the special tool and a lot of good will and patience because it gets dirty all the cooking especially if you are a beginner .. :)
- the walnut sauce is also excellent eaten by the spoonful, seeing is believing.
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