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Cicche Del Nonno (opa's Peuken)
Algemeen
Bereidingstijd: 0-10 minuten
Maaltijdgang: Bijgerecht /
Soort keuken: Amerikaanse keuken
Techniek:
Aantal personen:
Ingredienten:
? lb. aardappels for boiling, but not new aardappels
Coarse grained zout
2 lbs spinazie, large stems removed
2 extra large eieren
2 Eetlepel. freshly grated Parmezaanse
Zout and fresh gemalen black peper
Freshly gemalen nootmuskaat to taste
A little unbleached all purpose meel
For the Saus:
1 1/2 cups prepared tomatensaus
4 Eetlepel. heavy cream
To Serve: Freshly grated Parmezaanse
Voorbereiding:
Bereidingswijze:
Boil aardappels in gezouten boiling water until soft. Boil the spinazie in a different pot. Pass the aardappels through a potato ricer. Drain the spinazie, squeeze it very well and finely chop it. Combine aardappels and the spinazie in a bowl add Parmezaanse and the eieren, and season with zout peper and nootmuskaat.
Add a little meel, then form a long rope of dough about 1 inch in diameter. Cut off the "cicche" about one inch long.
Place a large pot of cold water over medium heat and when the water reaches a boil, add zout to taste, then the "cicche" and as they float onto the surface, transfer them from the pot to a skillet with the tomatensaus. Add cream to the skillet and the "gnochetti" saute for 3-4 minutes. Serve with Parmezaanse:
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