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La Crème Minestra Di Due Colori Recipe
|All purpose flour||375 Milliliter|
|Freshly grated parmesan cheese||60 Milliliter|
|Trimmed spinach||120 Gram, washed|
|Chicken stock||2 Liter|
Calories 465 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 5.9 g29.6%
Trans Fat 0 g
Cholesterol 96.2 mg
Sodium 741.1 mg30.9%
Total Carbohydrates 63 g21%
Dietary Fiber 2.2 g8.6%
Sugars 7.9 g
Protein 22 g44.2%
Vitamin A 42.6% Vitamin C 10.5%
Calcium 20.6% Iron 24.8%
*Based on a 2000 Calorie diet
Add the butter, salt and nutmeg.
Gradually add the flour working it into a smooth paste.
Remove from the heat, beat in the egg then the egg yolk.
Stir in the Parmesan cheese.
Divide the paste into two.
Steam the spinach.
Puree the spinach in a food processor, drain well.
Blend the spinach into 1 part of the paste.
Heat the chicken stock to a boil.
Drop spoonfuls of green and yellow paste into the soup.
Cook until the dumplings float and then serve very hot.