Tag: spinach

Recipe Half sleeves with spinach and bacon – Italian Cuisine

Recipe Half sleeves with spinach and bacon


  • 350 g half sleeves
  • 180 g baby spinach
  • 140 g pecorino
  • 80 g guanciale in thin slices
  • 50 g dried tomatoes
  • vinegar
  • salt
  • extra virgin olive oil

For the recipe of the half sleeves with spinach and bacon, spread the slices of bacon in a plate lined with baking paper and put them in the oven for 5-8 minutes at 200 ° C, until they become crispy. Bring a saucepan of water to a boil with 1 tablespoon of vinegar, dip the dried tomatoes, turn off the heat and leave to soak for 5 minutes, then drain and cut into strips. Blanch the spinach in a pan with a little oil, add the tomatoes in strips and cook for 1 minute.
Cook the half sleeves in salted boiling water, drain and toss in the pan with the baby spinach and tomatoes. Grate the pecorino in a bowl, mix it with 1 ladle of pasta cooking water to obtain a cream. Pour it into the pan, mix everything and serve, complete with the crispy bacon.

Spinach gnocchi – spinach gnocchi recipe – Italian Cuisine

»Spinach gnocchi - Misya spinach gnocchi recipe


First wash the potatoes under running water, put them in a saucepan, cover them with plenty of water and cook for about 35-40 minutes.
When they are well cooked (feel the consistency with a fork: if they are easily removed, the potatoes are ready), peel them and pass them in the potato masher.

Peel the spinach, wash these too by rinsing them several times with clean water and then boil them with a little water for a few minutes.
When they have softened well, drain them, squeeze them gently and shake them.

At this point put in a bowl potatoes, gnocchi, flour (start with 100 gr, increasing the quantity of flour up to a maximum of 150 gr depending on the consistency of the dough) and salt.
Mix quickly, enough flour to obtain a compact and workable dough, but not too much, so that it remains soft.
At this point, divide the dough into pieces and form strings about a couple of centimeters thick.

Then cut the strings with a knife about every 3 cm, so as to obtain your gnocchi.

Cook the gnocchi in a large pot of boiling salted water and drain them with a slotted spoon as they rise to the surface, like all gnocchi.

At this point you can season your gnocchi as you prefer: this time I opted for a dressing based on bacon, cream and Parmesan.

Once ready, serve your spinach gnocchi immediately.

Recipe Warm mash with spinach – Italian Cuisine

Recipe Warm mash with spinach


  • 450 g fresh spinach
  • 350 g clean broccoli
  • 250 g boiled borlotti
  • extra virgin olive oil
  • salt
  • pepper

To prepare the warm puree with spinach boil the broccoli in plenty of boiling salted water; Cook the spinach in a pan with a little hot oil and a pinch of salt. Cut the boiled broccoli, seared spinach and borlotti into a cutter, then mix the puree with a little olive oil, salt and pepper and, if you like, mix it with crispy wholemeal flour pans: as the puree is tasted warm before to serve it, warm it in a bain-marie, or in the microwave.

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