{"id":19753,"date":"2015-03-18T12:19:46","date_gmt":"2015-03-18T11:19:46","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=19753"},"modified":"2015-03-18T12:19:46","modified_gmt":"2015-03-18T11:19:46","slug":"ricette-cucina-tipica-campania-campana-fusilli-spinaci-mozzarella-bufala","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-tipica-campania-campana-fusilli-spinaci-mozzarella-bufala\/","title":{"rendered":"Fusilli with creamed spinach and mozzarella !! Drops of flavor !!"},"content":{"rendered":"

The recipes of Campania.<\/strong><\/p>\n

New proposals coming to our readers. We support the history of the kitchen made in Campania and therefore its most typical products universally known, new tastes but always respecting the land where they were born.<\/p>\n

Ingredients<\/strong> for 4 people: 400 g fusilli Gragnano (long or short term it does not matter), 400 g spinach leaves, 1 shallot, 4 tbsp grated Parmesan cheese, 300 gr mozzarella di bufala (better if they are cherry mozzarella), oil, salt, black peppercorns to grind<\/p>\n

Preparation<\/strong><\/p>\n

In a pot full of water pour the spinach. Salt. Boil for 15-20 minutes. Drain conserving water boiling (just schoolgirls with another pot below). Will be used to cook the pasta. In a pan, add oil and let brown the shallots, cut into small pieces. In this past pan then the spinach you have boiled for two minutes. Poured everything into a big bowl and add the Parmesan cheese, a tablespoon of oil and a cup of boiling water stored before. Blend everything with minipiper. Cooked pasta, mix in the bowl with the sauce and add in the mozzarella, cut into small pieces, or cherries cut in half (so as not to strain the milk, first hold at least half an hour in the fridge to dry). Are you ready for Serve with a sprinkling of black pepper if you like. If you wish to melt the cheese, you can put everything in a baking-pan (put oil a bit ‘) under the oven for thirty fitted to 160\/180 \u00b0. You decide.<\/p>\n

Versi\u00f3n espa\u00f1ola<\/strong><\/p>\n

Fusilli con crema de espinacas y mozzarella<\/strong> !! Gotas de sabor !!<\/p>\n

Para esta receta revisitado Campania tradici\u00f3n culinaria, es una necesidad para la creaci\u00f3n de la utilizaci\u00f3n de Gragnano pasta y mozzarella hija del Golfo de N\u00e1poles.<\/p>\n

La Campania recetas.<\/strong><\/p>\n

Las nuevas propuestas que vienen a nuestros lectores. Apoyamos la historia de la cocina hecha en Campania y por lo tanto sus productos m\u00e1s t\u00edpicos conocidos universalmente, nuevos gustos, pero siempre respetando la tierra que los vio nacer.<\/p>\n

Ingrediente<\/strong>s para 4 personas: 400 g de fusilli Gragnano (largo o corto plazo, no importa), 400 g de hojas de espinacas, 1 chalota, 4 cucharadas de queso parmesano rallado, 300 gr mozzarella di bufala (mejor si son mozzarella cereza), aceite, sal, pimienta negra en grano para moler<\/p>\n

Preparaci\u00f3n<\/strong><\/p>\n

En una olla llena de agua vierta la espinaca. Hervir Sal.Fateli durante 15-20 minutos. Escurrir la conservaci\u00f3n de ebullici\u00f3n del agua (s\u00f3lo colegialas con otra olla a continuaci\u00f3n). Ser\u00e1 utilizado para cocinar la pasta. En una sart\u00e9n, a\u00f1adir el aceite y dejar dorar los chalotes, cortado en trozos peque\u00f1os. En este pan pasado, entonces las espinacas haya hervido durante dos minutos. Vierte todo en un taz\u00f3n grande y agregar el queso parmesano, una cucharada de aceite y una taza de agua hirviendo almacenado antes. Mezclar todo con minipiper. Cocido pasta, rimestatela en el recipiente con la salsa y a\u00f1adir en la mozzarella, cortado en trozos peque\u00f1os, o las cerezas cortadas por la mitad (para que no se filtre la leche, primera bodega por lo menos media hora en la nevera para secar). \u00bfEst\u00e1s listo para servir con una pizca de pimienta negro, si quieres. Si desea liberar el queso, se puede poner todo en un molde para hornear (poner el aceite poco “) bajo el horno durante treinta instalado en 160\/180 \u00b0. Usted decide.<\/p>\n

Version fran\u00e7aise<\/strong><\/p>\n

Fusilli aux \u00e9pinards \u00e0 la cr\u00e8me et mozzarella<\/strong> !! Gouttes de saveur !!<\/p>\n

Pour cette recette revisit\u00e9e tradition culinaire cloche, est un must pour la mise en place de l’utilisation des p\u00e2tes de Gragnano et mozzarella fille du golfe de Naples.<\/p>\n

Les recettes de la Campanie.<\/strong><\/p>\n

Nouvelles propositions \u00e0 venir pour nos lecteurs. Nous soutenons l’histoire de la cuisine en Campanie et donc ses produits les plus typiques universellement connus, de nouveaux go\u00fbts mais toujours en respectant la terre o\u00f9 ils sont n\u00e9s.<\/p>\n

Ingr\u00e9dients<\/strong> pour 4 personnes: 400 g de fusilli Gragnano (long ou court terme, il n’a pas d’importance), 400 g de feuilles d’\u00e9pinards, 1 \u00e9chalote, 4 cuill\u00e8res \u00e0 soupe de parmesan r\u00e2p\u00e9, 300 gr de mozzarella di bufala (mieux si elles sont mozzarella de cerise), l’huile, le sel, grains de poivre noir pour moudre<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

Dans une casserole pleine d’eau versez les \u00e9pinards. Sel.Fateli \u00e9bullition pendant 15-20 minutes. \u00c9goutter conservation de l’eau bouillante (seulement \u00e9coli\u00e8res avec un autre pot ci-dessous). Seront utilis\u00e9s pour faire cuire les p\u00e2tes. Dans une casserole, ajouter l’huile et laisser dorer les \u00e9chalotes, coupez-les en petits morceaux. Dans ce pan pass\u00e9, alors vous avez les \u00e9pinards bouillis pendant deux minutes. Coul\u00e9 le tout dans un grand bol et ajouter le fromage parmesan, une cuill\u00e8re \u00e0 soupe d’huile et une tasse d’eau bouillante stock\u00e9 avant. M\u00e9langer le tout avec minipiper. Cuit les p\u00e2tes, rimestatela dans le bol avec la sauce et ajouter dans la mozzarella, coup\u00e9 en petits morceaux, ou des cerises coup\u00e9es en deux (afin de ne pas fatiguer le lait, la premi\u00e8re attente au moins une demi-heure dans le r\u00e9frig\u00e9rateur pour s\u00e9cher). \u00cates-vous pr\u00eat pour Servir avec une pinc\u00e9e de poivre noir si vous voulez. Si vous souhaitez faire fondre le fromage, vous pouvez mettre le tout dans un plat de cuisson (mettre de l’huile un peu “) sous le four pendant trente adapt\u00e9 \u00e0 160\/180 \u00b0. Vous d\u00e9cidez.<\/p>\n

Deutsch Version<\/strong><\/p>\n

Fusilli mit Cremespinat und Mozzarella<\/strong> !! Drops von Geschmack !!<\/p>\n

F\u00fcr dieses Rezept revisited kulinarische Tradition Glocke, ist ein Muss f\u00fcr den Aufbau der Verwendung von Gragnano Pasta und Mozzarella Tochter des Golf von Neapel.<\/p>\n

Die Rezepte von Kampanien<\/strong><\/p>\n

Neue Vorschl\u00e4ge kommen f\u00fcr unsere Leser. Wir unterst\u00fctzen die Geschichte der K\u00fcche in Kampanien gemacht und damit seine typischsten Produkte allgemein bekannt, neue Geschmacksrichtungen, aber immer mit R\u00fccksicht das Land, wo sie geboren wurden.<\/p>\n

Zutaten<\/strong> f\u00fcr 4 Personen: 400 g Fusilli Gragnano (kurz oder lang es ist egal), 400 g Blattspinat, 1 Schalotte, 4 EL geriebener Parmesan, 300 g Mozzarella di Bufala (besser, wenn sie Kirsche Mozzarella), \u00d6l, Salz, schwarze Pfefferk\u00f6rner zu schleifen<\/p>\n

Zubereitung<\/strong><\/p>\n

In einem Topf voll Wasser gie\u00dfen Sie den Spinat. Salz.Fateli kochen f\u00fcr 15-20 Minuten. Lassen Sie Wasser sparen Kochen (nur Schulm\u00e4dchen mit einem anderen Topf unten). Wird verwendet, um die Nudeln kochen werden. In einer Pfanne, f\u00fcgen Sie \u00d6l und lassen braun Schalotten, in kleine St\u00fccke geschnitten. In diesem letzten Pfanne dann den Spinat Sie f\u00fcr zwei Minuten gekocht haben. Gegossen alles in eine gro\u00dfe Sch\u00fcssel geben und den Parmesank\u00e4se, ein Essl\u00f6ffel \u00d6l und eine Tasse kochendes Wasser, bevor gespeichert. Mischen Sie alles mit minipiper. Gekochte Nudeln, rimestatela in die Sch\u00fcssel mit der Sauce und f\u00fcgen Sie in der Mozzarella in kleine St\u00fccke oder Kirschen halbieren geschnitten (um nicht die Milch, ersten Halte mindestens eine halbe Stunde im K\u00fchlschrank anstrengen, um zu trocknen). Sind Sie bereit f\u00fcr mit einer Prise schwarzem Pfeffer servieren, wenn Sie m\u00f6chten. Wenn Sie den K\u00e4se schmelzen, k\u00f6nnen Sie alles, was in einer Backform legen (mit \u00d6 in bisschen “) unter dem Ofen f\u00fcr drei\u00dfig bis 160\/180 \u00b0 ausgestattet. Sie entscheiden.<\/p>\n

\u0420\u0443\u0441\u0441\u043a\u0430\u044f \u0432\u0435\u0440\u0441\u0438\u044f<\/strong><\/p>\n

Fusilli \u0441 \u0432\u0437\u0431\u0438\u0442\u043e\u0439 \u0448\u043f\u0438\u043d\u0430\u0442\u043e\u043c \u0438 \u0441\u044b\u0440\u043e\u043c \u043c\u043e\u0446\u0430\u0440\u0435\u043b\u043b\u0430<\/strong> !! \u041a\u0430\u043f\u043b\u0438 \u0430\u0440\u043e\u043c\u0430\u0442 !!<\/p>\n

\u0414\u043b\u044f \u044d\u0442\u043e\u0433\u043e \u0440\u0435\u0446\u0435\u043f\u0442\u0430 \u0432\u043d\u043e\u0432\u044c \u043a\u0443\u043b\u0438\u043d\u0430\u0440\u043d\u043e\u0439 \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u0438 \u043a\u043e\u043b\u043e\u043a\u043e\u043b\u0430, \u044f\u0432\u043b\u044f\u0435\u0442\u0441\u044f \u043e\u0431\u044f\u0437\u0430\u0442\u0435\u043b\u044c\u043d\u044b\u043c \u0434\u043b\u044f \u043d\u0430\u0441\u0442\u0440\u043e\u0439\u043a\u0438 \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043d\u0438\u044f Gragnano \u043c\u0430\u043a\u0430\u0440\u043e\u043d\u043d\u044b\u0435 \u0438\u0437\u0434\u0435\u043b\u0438\u044f \u0438 \u043c\u043e\u0446\u0430\u0440\u0435\u043b\u043b\u0430 \u0434\u043e\u0447\u0435\u0440\u0438 \u043d\u0430 \u041d\u0435\u0430\u043f\u043e\u043b\u0438\u0442\u0430\u043d\u0441\u043a\u0438\u0439 \u0437\u0430\u043b\u0438\u0432.<\/p>\n

\u0420\u0435\u0446\u0435\u043f\u0442\u044b \u041a\u0430\u043c\u043f\u0430\u043d\u0438\u0438<\/strong><\/p>\n

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\u0418\u043d\u0433\u0440\u0435\u0434\u0438\u0435\u043d\u0442\u044b<\/strong> \u0434\u043b\u044f 4 \u0447\u0435\u043b\u043e\u0432\u0435\u043a: 400 \u0433 \u0444\u0443\u0437\u0438\u043b\u043b\u0438 \u0413\u0440\u0430\u0433\u043d\u0430\u043d\u043e (\u0434\u043b\u0438\u043d\u043d\u044b\u0439 \u0438\u043b\u0438 \u043a\u043e\u0440\u043e\u0442\u043a\u0438\u0439 \u0441\u0440\u043e\u043a \u044d\u0442\u043e \u043d\u0435 \u0438\u043c\u0435\u0435\u0442 \u0437\u043d\u0430\u0447\u0435\u043d\u0438\u044f), 400 \u0433 \u043b\u0438\u0441\u0442\u044c\u0435\u0432 \u0448\u043f\u0438\u043d\u0430\u0442\u0430, 1 \u043b\u0443\u043a-\u0448\u0430\u043b\u043e\u0442, 4 \u0441\u0442\u043e\u043b\u043e\u0432\u044b\u0435 \u043b\u043e\u0436\u043a\u0438 \u0442\u0435\u0440\u0442\u043e\u0433\u043e \u0441\u044b\u0440\u0430 \u043f\u0430\u0440\u043c\u0435\u0437\u0430\u043d, 300 \u0433\u0440 \u041c\u043e\u0446\u0430\u0440\u0435\u043b\u043b\u0430 \u0434\u0438 Bufala (\u043b\u0443\u0447\u0448\u0435, \u0435\u0441\u043b\u0438 \u043e\u043d\u0438 \u0432\u0438\u0448\u043d\u044f \u043c\u043e\u0446\u0430\u0440\u0435\u043b\u043b\u0430), \u043c\u0430\u0441\u043b\u043e, \u0441\u043e\u043b\u044c, \u0447\u0435\u0440\u043d\u044b\u0439 \u043f\u0435\u0440\u0435\u0446 \u0438\u0437\u043c\u0435\u043b\u044c\u0447\u0438\u0442\u044c<\/p>\n

\u041f\u043e\u0434\u0433\u043e\u0442\u043e\u0432\u043a\u0430<\/strong><\/p>\n

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The recipes of Campania. New proposals coming to our readers. We support the history of the kitchen made in Campania and therefore its most typical products universally known, new tastes but always respecting the land where they were born. Ingredients for 4 people: 400 g fusilli Gragnano (long or short term it does not matter), […]<\/p>\n","protected":false},"author":6,"featured_media":19756,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[2210,467,8640,8641],"class_list":["post-19753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-fusilli-di-gragnano","tag-mozzarella-di-bufala","tag-ricetta-fusilli-spinaci-mozzarella","tag-ricetta-tradizione-campana"],"yoast_head":"\nFusilli con crema di spinaci e mozzarella di bufala!! Gocce di sapore!!Fusilli with creamed spinach and mozzarella !! 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