Knudeln mit brot and a beef and pork thing

8 February 2018




This amazing use of old bread, which I ate a few times in Bressanone – the sud tyrolean specialty! This time, I cooked some frozen whole leaf spinach, squeezed out the water, and added to some wholemeal bread that I had torn into rough pieces, soaked in cold water for ten minutes or so, and had squeezed the water out. Mixed the two together with salt, pepper, a tiny bit of garlic and maybe could add a tiny bit of finely chopped onions




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