Pasta dishes are just always delicious!
Rinse spinach well, remove stems, blanch in light salted water. Peel shallot, finely dice, sauté briefly in hot clarified butter. Add spinach and mix finely in a hand mixer.
Halve spring onions lengthwise, cut into thirds. Cook pasta in lightly salted water until al dente, drain when cool.
Pluck basil and place on top of leek leaves. Cut mozzarella into four pieces and roll in leek leaves.
Cut out core of cherry tomatoes, cut into quarters. cut a pocket in the cutlet, insert leek parcels, pin with wooden sticks and season with salt and pepper.
Heat frying pan with rapeseed oil, roast cutlets on both sides to the point and cut in half diagonally. Heat frying pan with clarified butter, sauté spring onions until tender.
Heat spinach puree in saucepan, add a little vegetable soup, season with salt and season with pepper. Sauté pasta in hot clarified butter, add cherry tomatoes, season with salt and pepper.
Serve:
Pour spinach puree as a sauce level on plate, place cutlets on top, pile pasta next to it. Garnish with basil bouquet and put on spring onions.
516 Kcal – 22 g fat – 45 g egg white – 35g carbohydrates – 2, 5 Be (bread units) : O title : Stuffed back steak with mozzarella and leeks on : > tomato pasta.
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