The quantities are per 4 servings. It will take 30 minutes to 40 minutes of preparation and cooking.
Rinse the chard, prepared with only the water washing and a pinch of salt in the pot until they wither, then drain and chop, strizzatele.
Stewed chopped shallots with 10 g of butter, 3 tablespoons water and cook beets for 3-4 minutes; so salty.
Scalded few sheets of dough at a time into boiling water in light with 2 tablespoons oil, drain, raffreddatele
and stendetele on paper.
Mix the beets with mascarpone, 30 gr of grana, a pinch of nutmeg and salt.
Now private salmon skin and bones and cut into strips 1 cm wide and long as the long side of the sheets, then
posatevi smoked salmon into strips.
Spread the pasta with chard, a stick of salmon on the long side of each and roll them up.
Cut into 3 cm high shoes and allineateli in a pan from the oven of 18x22 cm approximately with the remaining butter buttered.
Finally, ultimate with cream and bake the grain remained at 180° for 30 minutes.
Bon Appetit.
Rinse the chard, prepared with only the water washing and a pinch of salt in the pot until they wither, then drain and chop, strizzatele.
Stewed chopped shallots with 10 g of butter, 3 tablespoons water and cook beets for 3-4 minutes; so salty.
Scalded few sheets of dough at a time into boiling water in light with 2 tablespoons oil, drain, raffreddatele
and stendetele on paper.
Mix the beets with mascarpone, 30 gr of grana, a pinch of nutmeg and salt.
Now private salmon skin and bones and cut into strips 1 cm wide and long as the long side of the sheets, then
posatevi smoked salmon into strips.
Spread the pasta with chard, a stick of salmon on the long side of each and roll them up.
Cut into 3 cm high shoes and allineateli in a pan from the oven of 18x22 cm approximately with the remaining butter buttered.
Finally, ultimate with cream and bake the grain remained at 180° for 30 minutes.
Bon Appetit.
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