John Myers
Lumaconi with Spinach and Sheep Cheese ….
The perfect lumaconi with spinach and sheep cheese …. recipe with a picture and simple step-by-step instructions.
- 4 piece Lumaconi
- 250 g Frozen spinach leaves
- Salt
- Fat for frying
- Some onion
- 20 g Diced bacon lean
- 100 g Sieved tomatos
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
- Pepper
- Some onion
- Nutmeg
- 50 g Sheep cheese
- Grated cheese
- Fresh basil
- Cook the pasta in enough boiling salted water for about 20 minutes until al dente. Remove from the pot and drain.
- Bring the spinach to the boil with a little salt and a little water over medium heat. Simmer gently for about 5 minutes. Drain and drain.
- Cut the onion into fine cubes and sauté in the hot fat until translucent. Fry the ham cubes briefly. Add tomatoes, sugar and oregano. Bring everything to the boil while stirring. Simmer gently on a low flame for 5 minutes. Season with pepper.
- Cut the onion into fine cubes and sauté in the hot fat until translucent. Squeeze out the spinach, roughly chop it and add. Season with nutmeg. Take off the stove. Cut the sheep’s cheese into very small cubes and mix in.
- Grease an ovenproof dish. Spread the tomato sauce on the base. Fill the pasta with the spinach. Put in the mold. Sprinkle with cheese. Baked in the oven at 200 degrees for about 5 minutes.
- Arrange 2 noodles with sauce on each plate. Garnish with basil.
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