5 oz (150 g) spinach leaves (net prepared weight)
12 oz (350 g) pasta shapes (e.g. quills or shells)
2 oz (60 g) sliced Mortadella
7 fl oz (200 ml) fairly thick bechamel sauce
3 small tinned anchovy fillets, finely chopped
3 ripe or tinned tomatoes
1 oz (30 g) butter
3 tbsp oil
1 clove garlic, finely chopped
1 piece fresh ginger, peeled and finely chopped
1 1/2 oz (40 g) grated Parmesan cheese
3 1/2 fl oz (100 ml) double cream
salt and pepper
12 oz (350 g) pasta shapes (e.g. quills or shells)
2 oz (60 g) sliced Mortadella
7 fl oz (200 ml) fairly thick bechamel sauce
3 small tinned anchovy fillets, finely chopped
3 ripe or tinned tomatoes
1 oz (30 g) butter
3 tbsp oil
1 clove garlic, finely chopped
1 piece fresh ginger, peeled and finely chopped
1 1/2 oz (40 g) grated Parmesan cheese
3 1/2 fl oz (100 ml) double cream
salt and pepper
method
1. Bring plenty of salted water to the boil in a large saucepan. Bring another saucepan of salted water to the boil and blanch the well washed spinach leaves in it; drain and leave to cool, then squeeze out all the moisture and chop very finely.
2. Chop the Mortadella and stir it into the bechamel sauce. Chop the garlic and ginger finely. Chop the anchovy fillets separately.
3. If using fresh tomatoes, blanch and skin them, and remove the seeds. Dice the flesh.
4. Add the pasta to the fast boiling salted water. While the pasta is cooking, make the sauce: cook the garlic and ginger briefly in the butter and oil; draw aside from the heat and stir in the chopped anchovy fillets, crushing these and working them into the oil with a wooden spoon.
5. Return to a slightly higher heat, add the spinach and cook for 1 minute while stirring. Stir in the bechamel sauce, the Parmesan and the cream.
6. Drain the pasta when just tender and add to the sauce; stir over a low heat for 1 minute.
7. Add salt and pepper to taste, then gently stir in the diced raw tomato.
2. Chop the Mortadella and stir it into the bechamel sauce. Chop the garlic and ginger finely. Chop the anchovy fillets separately.
3. If using fresh tomatoes, blanch and skin them, and remove the seeds. Dice the flesh.
4. Add the pasta to the fast boiling salted water. While the pasta is cooking, make the sauce: cook the garlic and ginger briefly in the butter and oil; draw aside from the heat and stir in the chopped anchovy fillets, crushing these and working them into the oil with a wooden spoon.
5. Return to a slightly higher heat, add the spinach and cook for 1 minute while stirring. Stir in the bechamel sauce, the Parmesan and the cream.
6. Drain the pasta when just tender and add to the sauce; stir over a low heat for 1 minute.
7. Add salt and pepper to taste, then gently stir in the diced raw tomato.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
