100 g Chard
1 units Egg yolk
100 g Kale
100 g Leaf spinach
100 g Minced meat
2 level tbsp Pine nuts
2 units Shallot
100 g Veal meatloaf
Peel the shallot, chop into small cubes and sauté with the spinach in a pan with a little olive oil and cook until the liquid from the spinach has evaporated. Remove the mixture and chop finely, then mix with the minced meat, veal cheese and egg yolk.
Ingredients
1 units Shallot, 100 g Leaf spinach, 100 g Minced meat, 100 g Veal meatloaf, 1 units Egg yolk
Lay out the pasta dough and spread with the mixture to a thickness of approx. 3 mm. Then roll up the dough into a snail shape. Cut 2 cm thick slices from the dough roll and leave to stand in hot, non-boiling salted water for 5 minutes.
Roughly chop the chard and kale into bite-sized pieces and fry on the Tepan with the diced second shallot in a little oil, adding the pine nuts. At the same time, drain the cooked Maultaschen well and fry them on the Tepan plate until they have a golden brown crust.
Ingredients
100 g Chard, 100 g Kale, 1 units Shallot, 2 level tbsp Pine nuts
Season the salad with salt and pepper, sprinkle with chopped celery leaves and serve.
188.25
14.52 g
13.50 g
2.10 g
