Put the pasta in a casserole with plenty of water and a pinch of salt for 10 minutes. Drain it, refrarescala and reserve.
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| Ingredients to make snails stuffed with spinach and cheese: |
| 300 gr. of large shells 50 gr. of whole wheat bread 1 glass of cream 250 gr. OF COOKED spinach 225 gr. of cottage cheese 3 peeled tomatoes 1 clove of garlic 1 tablespoon of black olive pulp 50 gr. of piñones 50 gr. of grated cheese water salt pepper perejil |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with red wine |
Ingredients to make snails stuffed with spinach and cheese:
2. Pica the bread crumb, put it in a bowl, pour the cream and let stand until the crumb absorbs the cream. Add cottage cheese, spinach and a pinch of salt.
3. mix well until a homogeneous dough is left. Enter the dough into a pastry bag and fill the snails.
4. pela and pile the tomatoes in daditos. Drain them with a strainer and place them in a bowl.
5. Add a chopped garlic clutch, the black olive pulp, and the pine nuts (reserve a few). Sprinkle the mixture and extend it mixture on a source suitable for the oven.
6. Place the shells on top, sprinkle with grated cheese and the pine nuts previously reserved and gratin in the oven for 5 minutes.
7. adorns with a parsley branch. The tomato combines perfectly with pasta, since 2 very differentiated flavors such as salty and sweet are concentrated.
8. The best tomatoes are the ones that mature in the plant, not after.
