Pumpkin-coconut soup II
This is the last proposal on the occasion of the Festival of pumpkin, but I hope not the last dish that pumpkin season.
INGREDIENTS:
large pasta shells about 15 pieces
250g pumpkin puree
250g frozen spinach
250g cream cheese (such as cheesecake or ricotta)
150g grated cheese (smoked sheep cheese here)
juice of half lemon
rind of half lemon
2 tablespoons butter
tbsp flour
about 200ml of milk
a few fresh sage leaves
nutmeg
salt, white pepper
large pasta shells about 15 pieces
250g pumpkin puree
250g frozen spinach
250g cream cheese (such as cheesecake or ricotta)
150g grated cheese (smoked sheep cheese here)
juice of half lemon
rind of half lemon
2 tablespoons butter
tbsp flour
about 200ml of milk
a few fresh sage leaves
nutmeg
salt, white pepper
Boil pasta al dente, straining tempers and cold water ..
Spinach, thawed and drained. In a bowl combine cream cheese, mashed pumpkin, spinach. Spices with lemon juice, lemon peel, salt and pepper. Wear and cheese 2 / 3 thrown into the curd. Now prepare sage Béchamel sauce. Dissolve the butter and throw leaves of sage. While it dusimy. Add the flour and mix thoroughly. Removed from the fire and pours the milk while stirring. Insert back to the fire, until the sauce to boil. Spices to taste with nutmeg and salt.
At the bottom of the baking dish pour half the sauce beszamelowego. Each mass shell stuffed with cheese and arrange Nądni dishes. Once all the shells are stuffed and stacked in the dish, glaze sauce and sprinkled all remnants of cheese. Baked at 175-200 ° Fr 20-30 minutes, until cheese is zrumieni and Food will be hot.
Spinach, thawed and drained. In a bowl combine cream cheese, mashed pumpkin, spinach. Spices with lemon juice, lemon peel, salt and pepper. Wear and cheese 2 / 3 thrown into the curd. Now prepare sage Béchamel sauce. Dissolve the butter and throw leaves of sage. While it dusimy. Add the flour and mix thoroughly. Removed from the fire and pours the milk while stirring. Insert back to the fire, until the sauce to boil. Spices to taste with nutmeg and salt.
At the bottom of the baking dish pour half the sauce beszamelowego. Each mass shell stuffed with cheese and arrange Nądni dishes. Once all the shells are stuffed and stacked in the dish, glaze sauce and sprinkled all remnants of cheese. Baked at 175-200 ° Fr 20-30 minutes, until cheese is zrumieni and Food will be hot.
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