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Spaghetti with Spinach and Parmesan La Britta

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Spaghetti with Spinach and Parmesan La Britta

The perfect spaghetti with spinach and parmesan la britta recipe with a picture and simple step-by-step instructions.

  • 4 packet Spinach with cream
  • 4 packet Parmesan (grated)
  • 2 Packages Spaghetti
  • 1 package Fürstpücklereis
  1. The frozen spinach blocks are thawed with a little boiling water in the pot and stir on a low flame for about 15 minutes. cooked. The spaghetti come in the bubbly boiling, salty, water and are in an open pot over medium heat, a total of about 10 minutes. cooked. Until they are al dente = firm to the bite. Then pour the spaghetti over a sieve. Then put in a bowl. Spaghetti and sausage tongs are used to fill it up. On top, the spinach and the grated Parmesan cheese. Then a Fürst Pückler ice cream for dessert and: Buon Appetito!
Dinner
European
spaghetti with spinach and parmesan la britta

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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