Vegetarian Cooking: Mattonella Spinaci e Farro

Today We Cook Vegetarian

Today Ylenia Sambati teaches us
 how to make. ………………..
 Spinach and Spelt

100 gr farro
500 gr spinaci
1 cipolla tritata
1 spicchio d’aglio
1 noce di burro
3 cucchiai di olio extra vergine d’oliva
3 cucchiai di farina integrale
70 gr di pinoli schiacciati
1 uovo
3 cucchiai di formaggio parmigiano grattugiato
1 cucchiaio di pangrattato
Sale e pepe nero

8 foglie di menta fresca tritata

CEO of the only Cooking and Wine School in Puglia
       Fate cuocere il farro in acqua salata
      In una padella saltate l’aglio finemente tritato e la cipolla fino, quindi aggiungete gli spinaci, un pizzico di sale e lasciate cuocere
   Scolate il farro e aggiungetelo nella stessa padella degli spinaci: mescolate e saltate insieme per un paio di minute   Lasciate raffreddare e passate bel mixer farro e spinaci fino a ridurli in purea. Incorporate anche la farina integrale, il pangrattato, l’uovo, il formaggio parmigiano, la menta tritata, il pepe nero e un pizzico di sale, i pinoli, il burro.
       Preriscaldate il forno a 180°
      Ungete uno stampo per plumcake
  Versate il composto nello stampo e trasferite il tutto in una pirofila capiente riempita di acqua per metà. Fate cuocere in forno a bagnomaria per circa 30 minuti o finché il composto si sarà rassodato

       Lasciate raffreddare e servite tiepido.

The Inglese Version

100 g spelt

500g spinach
1 chopped onion
1 clove garlic
1 knob of butter
3 tablespoons extra virgin olive oil
3 tablespoons wholemeal flour
70 g of crushed pine nuts
1 egg
3 tablespoons grated Parmesan cheese
1 tablespoon bread crumbs
Salt and black pepper
8 fresh mint leaves, chopped
Cook the spelt in salted water
In a pan saute garlic and onion until finely chopped, then add the spinach, a pinch of salt and cook
Drain the lighthouse into the same pan and add spinach.
Mix and toss together for a couple of minutes
Let cool and spelled and pass through a ricer and spinach mixture to  reduce them to a puree
Stir in whole wheat flour, breadcrumbs, egg, Parmesan cheese, chopped mint, black pepper and a pinch of salt, pine nuts and butter
Preheat oven to 180 degrees
Grease a mold pan
Pour the mixture into the mold and transfer to a large bowl baking dish filled half way with water
Bake in this water bath for about 30 minutes until the mixture has hardened
Let cool and serve warm

Cooking adventures can be arranged for your next trip home to Italy
Contact Yle for details and suggestions on how to make your Italian adventure special.
You can tell her your dream and she can create the adventure !

Published by Lee Laurino

A traveler not a tourist, searching for experiences not in travel books. Solo traveler who travels as long and far as possible sharing photos of the people and places I discover

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