TASCA DI VITELLO RIPIENA DI SPINACI
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Ingredienti per4 persone
Uno spinacino di vitello o tasca di circa 400 g
250 g di spinaci ( se volete potete usare tutte le verdure che volete. Calcolatene circa 200g perché gli spinaci perdono volume in cottura)
2 uova
50 g di grana grattugiato
1 mozzarella
30 g di pane ammollato nel latte o di pane grattugiato
Mezzo bicchiere di vino bianco
Sale e olio evo qb
Mischiare insieme tutti gli ingredienti.
Non deve venire un composto consistente come quello delle polpette. Rimane un po' più liquido per la presenza di 2 uova e diventerà tipo frittata.
Se comperare la tasca al supermercato, allargate la un po' infilando un coltello affilato e spingendo delicatamente sui lati e verso il fondo.
Riempire la carne con il composto aiutandosi con un cucchiaio e una palettina lunga per spingerlo verso il fondo. Io adottò la tattica del sac a poche.
Non riempite troppo ma lasciate un centimetro abbondante di carne per ripiegarla su se stessa e chiuderla con uno stuzzicadenti.
Mettete in una padella antiaderente, lasciare rosolare per 5 minuti per parte e sfumare con vino bianco.
Continuare la cottura a fuoco basso per circa un'ora con il coperchio e aggiungendo all'occorrenza un po' di brodo.
Salare a fine cottura.
Trovate tutte le nostre ricette qui
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Ingredients for 4 people:
A veal pocket of about 400 g
250 g of spinach (if you want you can use all the vegetables you want. Calculate about 200g because the spinach loses volume in cooking)
2 eggs
50 g of grated parmesan cheese
1 mozzarella
30 g of bread soaked in milk or of breadcrumbs
Half a glass of white wine
Salt and extra virgin olive oil to taste
Mix all the ingredients together.
You shouldn't obtain a mixture like that of meatballs , but it must remain a little more liquid due to the presence of the eggs. It must become an omelette type.
If you buy the pocket at the supermarket, widen it a little by inserting a sharp knife and gently pushing on the sides and towards the bottom.
Stuff the meat with the mixture with the help of a spoon and a long spatula to push it towards the bottom. I adopted the tactic of the sac a poche.
Do not overstuff but leave a generous inch of meat to fold it on itself and close it with a toothpick.
Put the meat in a non-stick pan, cook for 5 minutes on each side and simmer with white wine.
Continue cooking over low heat for about an hour with the lid and adding a little broth if necessary.
Season with salt when it's almost cooked.
Other recipes here
Trovate tutte le nostre ricette qui
🇬🇧
Ingredients for 4 people:
A veal pocket of about 400 g
250 g of spinach (if you want you can use all the vegetables you want. Calculate about 200g because the spinach loses volume in cooking)
2 eggs
50 g of grated parmesan cheese
1 mozzarella
30 g of bread soaked in milk or of breadcrumbs
Half a glass of white wine
Salt and extra virgin olive oil to taste
Mix all the ingredients together.
You shouldn't obtain a mixture like that of meatballs , but it must remain a little more liquid due to the presence of the eggs. It must become an omelette type.
If you buy the pocket at the supermarket, widen it a little by inserting a sharp knife and gently pushing on the sides and towards the bottom.
Stuff the meat with the mixture with the help of a spoon and a long spatula to push it towards the bottom. I adopted the tactic of the sac a poche.
Do not overstuff but leave a generous inch of meat to fold it on itself and close it with a toothpick.
Put the meat in a non-stick pan, cook for 5 minutes on each side and simmer with white wine.
Continue cooking over low heat for about an hour with the lid and adding a little broth if necessary.
Season with salt when it's almost cooked.
Other recipes here
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