Green spatzle without gluten with mushrooms and Tyrolean bacon

Green spatzle without gluten with mushrooms and Tyrolean bacon
Share Share on:   Facebook share button Twitter share button Google+ share button


Time: 1 ora
Difficulty: Facile

Ingredients for 8 people

300 g Gluten-free rice flour
150 g cooked spinach and smoothies (cream type)
3 whole eggs
7 g salt up  

For the sauce

250 g Field mushrooms
1 shallot
1 clove of garlic
½ glass of white wine
120 g Tyrolean speck allowed
Extra virgin olive oil
Salt up
Ground black pepper

Preparation: 1 hour     
Cuko: 17 minutes            
Waiting half an hour            
Difficulty: Easy                                              
Portions: 4 
Mode: Manual

Proceeding

Insert the stainless steel blade into the bowl of the Cuko pro Xl, add the rice flour, eggs and spinach and blend at vel.10 for 2 min.
Remove the dough from the bowl and put to rest half an hour covered with film at room temperature.
Put to boil abundant salted water and as soon as it will have marked the boil, place the appropriate tool for spatzle on the mouth of the pot and gradually pour the dough into the container using it as a grater.
From the holes below the spatzle will fall in water, drain after a minute in cold water and then place in a pan with oil to prevent them from sticking.          
Clean the mushrooms well from the ground and wash under running water, then slice thin and place in a bowl. Peel the garlic and shallot and insert together with the stainless steel blade, chop at vel.10 1 min. add the oil insert the stirrer blade and set 100 pieces C vel 3 for 3 min.
Add the mushrooms and continue to cook at 100 º C vel.2 for 5 min. blend with white wine and season with salt and pepper.
Add the speck from cut to thin threads and toast to 100# C vel3 for 4 min. at this point add the spetzle and cook to 90# C vel 3 for 3 min.
 

 

SU