myTescoma 1/2019en

Tasty salad

THE RECIPE ingredients - serves 2 for the salad: • 100 g fresh spinach • 4 fresh figs • 100 g goat cheese • 1 handful of nuts • 1 handful of salted peanuts for the vinaigrette: •1 lemon • 1 tbsp honey • 1 tuft of parsley • 60 ml extra virgin olive oil • salt and pepper to taste Cut and chop the parsley. Put salt and pepper in a bowl, add the filtered lemon juice and mix with a small whisk whilst slowly adding the oil. Add honey and keep whisking, add the parsley and set aside the vinaigrette. Put the washed spinach into a bowl along with figs cut into wedges and cheese cut into cubes. Season with the vinaigrette and complete with a handful of nuts and peanuts. Spinach tagliatelle for the tagliatelle: • 300 g plain flour • 3 eggs • 1 tbsp extra virgin olive oil • 1 pinch of salt for the sauce: • 600 g fresh spinach • 200 g cream • 60 g butter • 1 shallot • salt and pepper to taste Prepare the tagliatelle: blend flour, eggs, salt and oil and process with your hands into a soft, flexible and compact dough. Wrap it in a kitchen towel and let it rest for half an hour. Divide the dough into pieces of 100/150 g each and use the pasta machine to obtain the tagliatelle. Wash and cut THE RECIPE ingredients - serves 4

the spinach, then boil for a minute in a pot with hot water. Drain them, cut them in slices and set aside. Cook pasta in boiling salted water; finely cut the shallot and sauté it in a pan with butter, then add the spinach. Salt it, then add the

Pasta machine, tricolore Delícia - art. 630873 dimensions: 19x15 cm

cream and tagliatelle; mix well and complete with some ground pepper before serving.

Artichokes & spinach galettes THE RECIPE ingredients - serves 4

• 1 roll of shortcrust pastry • 300 g washed and boiled artichokes • 200 g boiled spinach • 1 egg • 400 g mozzarella • extra virgin olive oil to taste • 1 clove garlic • salt to taste Cut the artichokes into big chunks and chop the spinach with a knife; put them into a pan with oil and garlic. Add salt and cook for 5 to 10 minutes, adding some milk if they get too dry. Cut the mozzarella into cubes, put it into a bowl, add the vegetables and mix well. Add the egg and mix again. Unroll the shortcrust pastry on a baking sheet lined with parchment paper and distribute the mixture on it, leaving a border of about 5 cm around the edges, fold it and cook in the oven at 180 °C for about 30 minutes.