Spelled spirals 250 gr. Organic with recipe

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• Price: 2,79 € incl. VAT plus Delivery Product number.: ALB30019 Delivery 2-3 days

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• • description
  Organic dinkle pasta

   

  The ALB-GOLD spelled spirals made from organically grown Swabian Alb spelled and egg, are a strain of the organic original grain assortment. Its twisted shape makes it an attractive noodle with a lot of potential.

   

  Use: Due to their twisted shape, they are popular salad noodles and also in Kindergerichten gladly. Enjoy the spelled spirals, for example. with seared tuna and mango salsa, or with Mediterranean paprika sauce. A true pleasure.

   

  Ingredients: Organic Spelled Flour Type 630, / Organic Eggs (10%)

  Store cool, dry and protected from light.

   

  Tip: Your twisted shape means well with you. As popular salad noodles they are also welcome in children's dishes.

   

  [100 g contain ca:]

  Energy 1577 kJ / 372 kcal

  Fat 2.4 g

  - Of which saturated fatty acids 0.6 g

  Carbohydrates 73 g

  - Of which sugar 0.9 g

  Fiber 3.3 g

  Protein 13 g

  Salt 0.04 g

   

  Mini vegetable schnitzel with feta dip and spelled spirals

   

  Ingredients [4 persons]

  400 g spelled spirals

  For the schnitzel

  300 g of rutabaga and carrot each

  Salt pepper

  4 tablespoons of walnut kernels

  2 tsp Mediterranean herbs, dried

  6 tbsp breadcrumbs

  4 tablespoons of parmesan, grated

  Flour for breading

  1-2 eggs

  Oil for frying

  For the dip

  150 g of feta

  150 g cream cheese

  1 tbsp olive oil

  3 tablespoons milk

  curry powder

   

  preparation

  + Peel beetroots for the schnitzel and cut into slices approx. 1.5 cm thick. Halve, depending on size. Cook in boiling salted water for about 6 minutes until firm.

  + Crush feta with a fork for the dip. Add remaining ingredients, season with curry powder and pepper.

  + Finely chop walnuts and mix with herbs, breadcrumbs and Parmesan cheese. Put on a small, flat plate. Put some flour on another plate. Beat the egg and fill it into a small bowl.

  + Drain well-seasoned beets well and season with salt and pepper. One by one in flour, then in the beaten egg and finally in the breadcrumb mixture. Press the last breading well.

  Fry the schnitzel in a frying pan in a little hot oil at medium temperature, crispy brown on both sides. Drain the finished schnitzel on a piece of kitchen towel.

  + In the meantime cook noodles bite-proof according to the instructions in plenty of salted water.

  + Serve pasta with vegetable schnitzel and dip and serve.