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Grana Padano<\/span>Laktosefrei<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.19.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”recipe_display” _builder_version=”4.19.2″ _module_preset=”default” custom_padding=”11px||4px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Difficulty” _builder_version=”4.19.2″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZGlmZmljdWx0eSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxpbWcgc3JjPVwiL3dwLWNvbnRlbnQvdXBsb2Fkcy8yMDIyLzExL0dyb3VwLTM5My5zdmdcIj4iLCJhZnRlciI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Persons” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfU2VydmVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGltZyBzcmM9XCIvd3AtY29udGVudC91cGxvYWRzLzIwMjIvMTEvR3JvdXAtMzgyLnN2Z1wiPiIsImFmdGVyIjoiIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Duration” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZHVyYXRpb24iLCJzZXR0aW5ncyI6eyJiZWZvcmUiOiJbdGltZV9pbWddIiwiYWZ0ZXIiOiIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||11px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|on” admin_label=”Difficulty” _builder_version=”4.19.5″ _module_preset=”default” text_font=”MerriweatherItalic||on||||||” header_font=”MerriweatherItalic||||||||” custom_margin=”10px||||false|false” disabled=”on” global_colors_info=”{}”]<\/p>\nFrancesca D’Orazio<\/p>\n
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Senza glutine<\/p>\n
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Passatelli sind eine Pasta aus Semmelbr\u00f6seln, Eiern, geriebenem K\u00e4se und in einigen Regionen auch Zitrone und Muskatnuss; sie werden normalerweise in H\u00fchnerbr\u00fche gekocht. Heute machen wir eine “gr\u00fcne” Version und servieren sie ohne Br\u00fche.
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Zutaten<\/span><\/h2>\n
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200 g frischer Spinat
200 g Grana Padano
140 g Paniermehl
70 g Mehl Type 405
2 Karotten
3 Eier
1 Knoblauchzehe
1 Schalotte
Muskatnuss
Natives Oliven\u00f6l extra
Salz
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Zubereitung<\/span><\/h1>\n
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STEP 1<\/p>\n
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Die gehackte Knoblauchzehe in einer beschichteten Schmorpfanne mit etwas Oliven\u00f6l anbraten, den Spinat dazugeben und einige Minuten mit \u00bd Glas Wasser d\u00fcnsten, bis er weich ist. Den Spinat auspressen und zusammen mit den Eiern in einem Mixer zu einer glatten Creme p\u00fcrieren.<\/span><\/h4>\n
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STEP 2<\/p>\n
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In einer Sch\u00fcssel die Spinat-Ei-Mischung mit den Semmelbr\u00f6seln, dem fein geriebenen Grana Padano, dem Mehl und einer Prise Muskatnuss vermischen. So lange vermengen, bis eine feste und kompakte Masse entstanden ist. Den Teig zu einer Kugel formen, mit Klarsichtfolie bedecken und 30 Minuten im K\u00fchlschrank ruhen lassen.<\/span><\/h4>\n
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STEP 3<\/p>\n
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Die fein gehackte Schalotte in einer beschichteten Pfanne in etwas Oliven\u00f6l d\u00fcnsten. Die Karotten W\u00fcrfel und ein halbes Glas Wasser hinzugeben und einige Minuten kochen, bis das Wasser verdampft ist, mit Salz und Pfeffer abschmecken.<\/span><\/h4>\n
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STEP 4<\/p>\n
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F\u00fcr die Passatelli, den Teig portionsweise durch eine Sp\u00e4tzle-\/Kartoffelpresse dr\u00fccken und mit einem Messer abschneiden. Dann etwa 2-3 Minuten in kochendem Salzwasser garen, bis sie an die Oberfl\u00e4che steigen.<\/span><\/h4>\n
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STEP 5<\/p>\n
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Die Passatelli abtropfen lassen und mit den M\u00f6hren, etwas Oliven\u00f6l und Grana Padano-Splittern servieren. <\/span><\/h4>\n
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Verwandte Rezepte<\/span><\/h2>\n
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