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Alessandra Spisni in the kitchen of his house prepares potato gnocchi for the proof of The cook (Photos)

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Published on Mar 12, 2020

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Alessandra Spisni kitchen from his house in Bologna (photos) and recipes for The proof of the cook today is 12 march 2020 has proposed the potato gnocchi with sausage sauce. A first dish to be tasty, easy to prepare if we're already point-blank range with the dough. Simple and delicious the cuisine of Alessandra Spisni, generous as always, the teacher in romagna cuisine and has opened the doors of his home to the public The test of the cook. Has suggested the recipe of potato gnocchi with a sauce of sausage, but advised her to dress with what we have in the house. And’ alone in the house, Alessandra, gave a sandwich to her husband for lunch, asking him not to disturb you. Had to close the restaurant and, with her, not even the grandchildren. Each, in their own homes to cook. Here is the recipe test cook today, the dumplings Spisni.

Ingredients potato gnocchi di Alessandra Spisni – For the gnocchi: 500 g potatoes, 350 g flour, 50 g of grated cheese, 1 egg, salt and nutmeg – For the sausage: 400 g of sausage, 800 g of milk, 2 tablespoons lard, 1 glass of dry white wine, 100 g of tomato sauce, mushrooms, mushrooms, sicilian broccoli, salt

Preparation: in a saucepan melt the lard and then add the crumbled sausage, cook for a few minutes, stirring, to reduce so the sausage into small crumbs. when it changes color sfumiamo with the wine on a high flame. Add nutmeg and milk. Let cook at least 10 minutes without a lid, and when the milk is cut in half combine the tomato, and if we go up. Stir and let cook at least 10 minutes on low heat and covered, let's take then the lid and cook on a high flame until cooked.

Go on to the gnocchi: boil the potatoes in lightly salted water. We have the flour and the parmesan to the fountain and the center put the potatoes warm mashed, salt and add the nutmeg and the egg, we work.

Do i boil and cut the gnocchi that we pass on the grater. We boil the dumplings and down as soon as they float, season with the sauce. Complete with grated cheese and impiattiamo.

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