Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
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.