Agreement

wine for pasta with spinach gratin Gratin de pâtes aux épinards

- A Cotes de Provence (Rosé, Provence)

for pasta with spinach gratin spinach, cook in boiling salted water for 10 min. Drain thoroughly, squeezing hands. Cut them coarsely with a knife. Mix spinach and cooked pasta. Butter a baking dish, spread the mixture of spinach and pasta. Cool and unmold. Serve in individual shares accompanied by mesclun. We can add 80 grams of pine nuts or hazelnuts to the dish at the end of the bechamel.

	Preparation	Cook the pasta in plenty of boiling salted water for the time indicated on the package. The pasta should be al dente. Drain and reserve. Wash and hull
Turn oven to 180 degrees. In a saucepan melt half the butter Sprinkle with flour, cook 3 minutes, stirring, then thin with milk. Add salt and pepper, add a little nutmeg.	Pour the mixture over spinach and pasta. Sprinkle with bread crumbs and remaining butter cut into small pieces and bake. Cook 15 minutes. The topping should be browned.

"My Kitchen," The Blog Simple Recipes To Share

Friday, March 19, 2010

Tricking Motion Sensors

Agreement

0 comments:

Post a Comment