Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Spinach Knödel
Ingredients for 4 persons 200 g of stale bread 200 g of steamed spinach 1/2 glass of water 1 egg 1 leek 40 g of flour 70 g of bread crumbs 70 g of Grana Padano cheese oil salt pepper nutmeg Cut the stale bread in small slices, put it in a mixing
Ingredients for 4 persons
200 g of stale bread
200 g of steamed spinach
1/2 glass of water
1 egg
1 leek
40 g of flour
70 g of bread crumbs
70 g of Grana Padano cheese
oil
salt
pepper
nutmeg
Cut the stale bread in small slices, put it in a mixing bowl and soak with milk. Let it soften for about an hour. Wash the leek, cut it to pieces and sauté with a little amount of oil, together with already steamed spinach. Pour flour, bread crumbs, soaked bread, egg, salt, pepper and grated nutmeg in a mixing bowl. Add spinach and cheese and knead well the mixture. Dampen your hands, and obtain a sort of meatballs out of the dough. Boil water in a pot and cook knödel for about 15 minutes. They can be served sauté with butter and sage or with taleggio cream.
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