Contents
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Ingredients
For the spinach:
- Sage fresh
- 10 Sch. Parma ham
- Pepper
- 125 g Butter
- 800 g Baby spinach
- 1 Pc. Clove of garlic
- 1 Pc. Onion
- Vegetable broth
- Pine nuts
- 100 ml Cream
For the pasta and the sauce:
- Fresh pasta
- 600 g Gorgonzola
- 200 ml White wine
- 250 ml Cream
Instructions
- Pound the meat thinly, pepper and top with fresh sage. Place the Parma ham on the sage leaves and fold the schnitzel into a pocket. Melt the butter in a pan and briefly sear the meat on both sides. Then put it in the oven and let it steep at 150 ° C for 3-5 minutes. Warning: even a minute too long will make the meat too dry.
- Pour the stock with white wine in the meat pan and add the Gorgonzola cheese. Add the cream and simmer the sauce. Then season with pepper.
- Fry the diced onions with the squeezed garlic in olive oil until translucent. Add the fresh spinach and sauté with the vegetable stock. When the broth has boiled down, add the cream and mix everything well. Roast the pine nuts, serve the spinach and sprinkle with pine nuts.
- Briefly add fresh pasta cooked al dente to the Gorgonzola sauce so that the pasta absorbs the sauce.
Nutrition
Serving: 100gCalories: 131kcalCarbohydrates: 0.1gProtein: 7.9gFat: 10.4g