This recipe is inspired by a trip to Italy and the teachings of the seasonings of our "great" Munich chef Chubaka invented, if I may say so, myself. Similar taste I have met in the Italian ravioli, but it's long. And it is simple, quick to prepare and a beautiful dish, I often offer its discerning guests and nothing ever remains and the recipe take away.
|Cooking time 30 minutes||Number of servings 4|
Prepare in advance all ingredients, as many of the ingredients are cooked together or in parallel.
Thoroughly wash spinach, cut off stems. Cook 3 minutes In boiling, salted water.
Onions lightly fry in oil.
Spread on a pan cubes of chopped chicken. Fry until Golden brown.
The peel of half a lemon grated on a fine grater ( best suited bio-lemons)
Eicca cook separated the yolk from the white. Press the yolk with a fork. Protein not use.
Wash the spinach and wring out the water. Then on the Board and finely chop.
Egg, spinach, cheese and lemon added to the chicken, stir. Simmer for 5 minutes. Finely chop tomatoes, parsley, chili, pepper, garlic and rosemary. Pour in the broth and simmer for another 10 min.
Finely chop the parsley, Chile, garlic, rosemary and pour in the broth, then simmer for another 10 min. in Parallel, start cooking spaghetti. If You calculate good time, all will be ready almost simultaneously.
Your dish is ready. Bon appetite, health and joy! Guten Appetit!