HOMEMADE SOFFICINI E WITH THE SPINACH

THIS 'ONE OF THE MANY OPTIONS, YOU CAN USE ALL STUFFED LIKE THAT, BY USING THE SAME TIME DOUGH (TOMATO AND MOZZARELLA AND' MY FAVORITE). GOOD FUN. ;)

INGREDIENTS:
500 GR. INTEGRAL FARINA
500 GR. MILK
4 OLIVE EXTRAVERGINE OIL SEEDS
SALT
200 GR. MOZZARELLA DRIED DRIED AND SCULPTED IN PEZZETTI
100 SHOULDER SCULPTURES, STRIPED AND TRIED
TOMATO SAUCE
3/4 EGG
GRAPE OVER OR MAISTER FARINA
PROCEDURE:
SCALDED IN A PENTOLA MILK WITH EXTRAVERGINE OLIVE OIL AND SALE; WHEN THE MILK IS WARM HOT, ADD THE INTEGRAL FARINA, MIX ONLY LOW FOCUS, TO GET A HOMOGENE AND WITHOUT GRAPES.

LEAVE COOLING THE COMPOSITE IN A TERRACE.MEANTIME, PREPARE THE SHAPE THROUGH TRIED AND STRIKED SPINACHES, IN A BOWL, WITH THE MOZZARELLA SCREW FOR GOOD. WE MIX EVERYTHING WITH A SPOON.
STEAM THE COOKED PAST WITH MATTARELLO, WITH A PASTRY RING CUT THE PAST, PULL THE STUFFING AND CLOSE. PASSING THE SOFFICINI IN EGG PASTLE AND BREADING.

TO LAY THE SOFFICINI ON A DRAWNED TEAF WITH OVEN PAPER, EXTRAVERGINE OILS.

AT THIS POINT WE CAN FOLLOW TWO ROWS:
1 TO FREEZE SOFFICINI.
2. PULL INTO OVEN 180 ° FOR 20 MINUTES.
ENJOY YOUR MEAL :)

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