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Sausage meat stuffed homemade pasta and garlic rapini
2024-04-19
https://www.metro.ca/userfiles/image/recipes/pates-farcies-saucisse-12293.jpg
PT45M
PT15M
PT1H00M
Pasta :Beat the two medium-sized eggs in a bowl, adding water until you obtain a mix totalling 260 mL.In another bowl, mix the rice flour, potato flour, corn starch and xanthan gum well.Transfer all of the pasta ingredients to another bowl, kneading the dough until smooth. Wrap the dough in cling wrap and refrigerate for 1 hour.Stuffing :Slash the sausages lengthwise and remove their flesh, placing it in a bowl.Separate the egg white from the yolk. Add the egg white to the meat. Set the egg yolk aside in a small bowl.Add half of the green onions to the sausage and egg white mix. Mix well until smooth.Add 10 mL of cold water to the egg yolk and mix well. Set aside, along with a small basting brush.Remove the dough from the refrigerator, roll it out and cut it into squares. Spread the squares on the counter or a baking sheet.Form mini-meatballs using the pork mix and place one at the centre of each pasta square. Using the basting brush, spread a bit of egg yolk around the edge of the pasta squares. This will serve to seal the pasta.Source : Martin Juneau
4
0
0
0
0
gluten-free pasta:
2 medium-sized eggs
water
220 g rice flour
80 g potato flour
100 g corn starch
20 mL xanthan gum
30 mL olive oil
5 mL Salt
Stuffing:
4 mild Italian sausages mild italian sausages
1 whole egg, separated
4 green onions, finely chopped
1 clove garlic, chopped
1 bunch rapini
25 mL olive oil
soya sauce, to taste
black pepper, freshly ground to taste
coarse salt, to taste
Sausage meat stuffed homemade pasta and garlic rapini
4
Main course
0:45
Preparation
0:15
COOKING
1:00
TOTAL TIME
Ingredients
-
gluten-free pasta:
-
2
medium-sized eggs
-
water
-
220 g
rice flour
-
80 g
potato flour
-
100 g
corn starch
-
20 mL
xanthan gum
-
30 mL
olive oil
-
5 mL
Salt
-
Stuffing:
-
4
mild Italian sausages mild italian sausages
-
1
whole egg, separated
-
4
green onions, finely chopped
-
1
clove garlic, chopped
-
1 bunch
rapini
-
25 mL
olive oil
-
soya sauce, to taste
-
black pepper, freshly ground to taste
-
coarse salt, to taste
Preparation
Pasta :
Beat the two medium-sized eggs in a bowl, adding water until you obtain a mix totalling 260 mL.
In another bowl, mix the rice flour, potato flour, corn starch and xanthan gum well.
Transfer all of the pasta ingredients to another bowl, kneading the dough until smooth. Wrap the dough in cling wrap and refrigerate for 1 hour.
Stuffing :
Slash the sausages lengthwise and remove their flesh, placing it in a bowl.
Separate the egg white from the yolk. Add the egg white to the meat. Set the egg yolk aside in a small bowl.
Add half of the green onions to the sausage and egg white mix. Mix well until smooth.
Add 10 mL of cold water to the egg yolk and mix well. Set aside, along with a small basting brush.
Remove the dough from the refrigerator, roll it out and cut it into squares. Spread the squares on the counter or a baking sheet.
Form mini-meatballs using the pork mix and place one at the centre of each pasta square. Using the basting brush, spread a bit of egg yolk around the edge of the pasta squares. This will serve to seal the pasta.
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
