Hoy Edith cocinó para Radio 9 agnolotis

Ingredientes:
1/2 kilo de ricota
300 gramos de espinaca
50 gramos de queso rallado
2 paquetes de tapas de copetín
Sal a gusto
Pimienta y nuez moscada
Preparación:
En un bol poner las espinacas cocidas, escurridas y picadas.
Se incorpora la ricota y el queso rallado. Se van rellenando las tapitas y se unen los extremos.
Se cocina en agua hirviendo como cualquier pasta. Cuando los añolotis estén en la superficie ya están listos!
Buen provecho!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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7 Comments

  • Whats hard now is how the programmed appearance to ones life is not changed. This may sound out of line? Its almost as if we walk through life with our eyes closed on, not accepting the true fate of our own destiny.

  • Usually I like to and ingest my mix of Vitamin C from pills. While I’d really enjoy to by a good diet it can be rather hard to at times.

  • Whats rough now is how the laid out appearance to life is not revolutionized. You know what I mean? It is almost as if we walk through our lives with blinders on, not understanding the true fate of our own destiny.

  • Most of the time I’d gotta to agree with you. Last month when I was browsing at Brookstone I had a similar dilemma. I eventually to buy it though.

  • I drink about four liters a week, I’ll begin my week with close to 2 and then transition on to a handful other groups. I like to think the the quality is the most important.

  • My favorite city of all time, no doubt about it that its Lugano Switzerland. Switzerland just has this nice connotation about it. Something I can’t stop love, its calm and comforting.

  • I don’t really understand how how exactly this is different between the Daily News printing this or some online site. Stuff such as this must to be pushed out more to the public. I wished that people in the USA would stand up for peoples rights like this.

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