Amichetti ai formaggi Laboratorio Tortellini® Surgital

Amichetti with cheese

Code B24

Gli amichetti ai formaggi on cream of spinach and crispy crumbs

x4

People

Ingredients for 4 people

400 g Amichetti ai formaggi bio

400 g fresh spinach (leaves)

1/2 clove garlic

10 g extra virgin olive oil

5 g butter

2 sage leaves

salt to taste

100 g Parmigiano Reggiano cheese

2 red beets

oil for frying to taste

Procedure

To prepare the crispy portion of the dish, thinly chop beets with a mandoline slicer and fry in hot oil, dry crispy petals on paper towels. Grate Parmigiano cheese. Heat a non-stick pan and pour a veil of Parmesan on the hot surface of the pan, let it colour quickly, until the melted cheese begins to solidify; then remove the wafer from the pan and place it on baking paper. Let cool until it becomes crisp.

Quickly blanch spinach in boiling salted water. Drain leaves. Set cooking water aside. Blend spinach with part of their cooking water, add extra virgin olive oil.

Melt butter in a pan with sage leaves and a pinch of salt. Boil Amichetti ai formaggi bio in plenty of salted water. Dress the plate with hot spinach emulsion. Drain Amichetti and quickly roll them in a pan with butter and sage.

Carefully place Amichetti on the plate with the spinach sauce and sprinkle the top with crisp fried beet petals and coarse crumbs of crispy Parmigiano wafer.

Riccardo carnevali advanced training chef – fic.

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