Share
stuffed bell
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Karoline Carvalho
@gostinhodachef- Ingredients
- Recipe
- Wheat Flour400 g
- Eggs5 unit(s)
- Broccoli1 unit(s)
- Ricotta Cream200 g
- Onion1/2 unit(s)
- Garlic Cloves2 unit(s)
- Basil20 g
- Green Smell30 g
- Olive Oil, Salt and Oregano to taste
- Peeled Tomato1 unit(s)
- Water1/2 cup
- Bell Cookie Cutter to taste
- Place the wheat flour and eggs in a bowl and mix well until it forms a smooth and soft dough. Let it rest for 30 minutes.
- Put the broccoli in a pan with water to cook, leave al dente. Remove the water and let it cool. And cut the broccoli into cubes and put it in a bowl with the ricotta cream, salt and oregano. Mix well.
- After resting, open the dough into two parts with a rolling pin or a rolling pin. Put some of the filling on the first dough and then place the second dough on top of the first, run your hand around the filling to help close the dough and then cut with the bell cutter. Do this process until you finish the dough.
- In a pan, put a little olive oil, the crushed garlic and the onion to brown. Then put the naked tomato sauce and the green smell, mix well. Put some salt and mix. Let it cook a little and then book.
- To cook, it has to be a pan with plenty of water and salt, let it boil and then put the bells to cook. For 10 minutes. Then put the pasta, sauce and basil on the plate to serve.
Did you like this recipe?
You may also like
banana cuca
stuffed bell
