stir. Briefly blanch the halved and seeded peppers together with the spinach.
For the ragout fin, shred the meat and sauté in garlic, salt and pepper. Add the spring onions cut into rings and sauté in white wine, salt and pepper until soft.
Add the ragout to the bell pepper halves, sprinkle with the grated Pecorino cheese, gratinate in the oven and serve on a bed of spinach.
Veltliner Kabinett from the Kamptal, Austria.
Our tip: Use the young, tender spinach from the farmers’ market!
Related Recipes:
Paella Patties with Mussel and Crab Tails Ragout1. for the mussel and crab tails ragout, brush the mussels thoroughly under cold water. Remove the beards and...
Fettuccine Alla Romana – Ribbon Noodles with Chicken Liver SauceFor the fettuccine alla romana, first soak the dried mushrooms in water. Then cook the basic sauce. Cut the...
Meat Patties with Spinach Cheese Filling and Herb SauceFor the spinach cheese filling: wash spinach. Heat butter in a pan, add spinach and cover to collapse. Drain...
Oxtail RagoutFor the oxtail ragout, chop the oxtail into pieces and fry all around in hot clarified butter. Add the root...
Vegetable HoneycombPasta dishes are just always delicious! Sift flour into a large baking bowl, mix with salt and baking powder...
Fried Potato and Spinach TartFor the roasted potato and spinach tart, first blanch (submerge) the spinach briefly in boiling salted water...
Paella with LobsterPlace the lobster in boiling salted water to kill it. Cut the tail into small pieces and twist off the claws...
Spinach Dumpling SaladFor the dumplings, clean and rinse the spinach, blanch in salted water, rinse and squeeze very well. Then chop...
Red Mullets with Tomato and Paprika CouscousFirst prepare the couscous. To do this, line the steamer insert of a potato steamer filled with a little water...
Duck Breast on Creamed Mint Spinach with PearsFor the duck breast on creamed mint spinach with pears, mix orange juice, soy sauce, honey and pepper. Make...