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Anthony Negron
Perline with raw ham and tomato sauce
A tasty Italian recipe. The main course contains the following ingredients: meat, celery, winter carrots (finely chopped), olive oil, onion (finely chopped), peeled tomatoes (in tomato juice (400 g)), spinach à la crème (450 g, frozen), grated young cheese, perline (with raw ham (a 250 g and fresh meals)).
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Ingredients
Directions
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Peel the celery in the length with a peeler and cut into thin slices.
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Also peel the winter carrot and cut it fine.
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Heat the oil in a pan and fry the celery, the winter carrot and the onion over medium heat in 10 minutes until tender and golden brown.
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Stir occasionally.
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Add the tomatoes and simmer for 10 minutes.
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Puree with the hand blender.
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In the meantime, heat the spinach in a microwave oven dish according to the instructions on the packaging.
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Then sprinkle with the cheese.
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Preheat the oven grill.
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Cook the pasta according to the instructions on the package, keep a cup of cooking liquid.
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Fry the spinach under the hot grill for 5 minutes until golden brown.
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Dilute the tomato sauce with a couple of tablespoons of pasta cook and stir the sauce through the pasta.
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Serve as in Italy in a deep plate and add the spinach separately..
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Nutrition
635Calories
Sodium0% DV1.450mg
Fat42% DV27g
Protein52% DV26g
Carbs23% DV70g
Fiber32% DV8g
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