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pasta Archives - Miss Foodwise
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1 201379755Spanish spinach and ricotta penne
https://www.missfoodwise.com/2012/05/spanish-spinach-and-ricotta-penne.html/
https://www.missfoodwise.com/2012/05/spanish-spinach-and-ricotta-penne.html/#commentsSun, 06 May 2012 10:00:00 +0000https://www.missfoodwise.com/2012/05/spanish-spinach-and-ricotta-penne.html/Our first dinner in the garden, spring has been cold this year… the blossoms have been blown away by storms of rain and hail. We have had a few days of fine spring weather in March and then winter came back to taunt us. All I want to do is sit by the stove and...
Our first dinner in the garden, spring has been cold this year… the blossoms have been blown away by storms of rain and hail. We have had a few days of fine spring weather in March and then winter came back to taunt us. All I want to do is sit by the stove and read a good Jane Austen novel. Wrapped in a blanket and sipping a cup of Earl grey tea…
This morning the sky looked a little blue so we left the house early to go to the organic market in Brussels. I bought fine looking Spanish spinach and found freshly made Ricotta at an Italian stall. That was dinner sorted. I just love simple pasta dishes, simple is gorgeous in Italian cuisine.
I generally don’t use recipes, I mostly just start cooking and see how it goes. Don’t get me wrong I love cookery books but I don’t really use them for cooking. Unless for pastry, you need to follow the recipe there!
We eat pasta nearly every day at our house, vegetarian ones as we only eat meat once a week. There’s nothing more soothing than a good bowl of pasta after a busy day at the office.
So here we are, one of my favourite easy dishes, penny with spinach, Ricotta and Pecorino.
What do you need
1 bunch of fresh spinach (I used Spanish but you can also use the regular one)
150 g of Ricotta
Pecorino cheese grated
Pepper and sea salt
Method
Boil salted water and add the spinach, cook for 30 seconds and drain.
If you are using Spanish spinach, keep the flowers and buds separate to decorate your dish.
Put all the Spinach leaves in a container with a few teaspoons of the cooking water and puree with a handmixer. If the mixture is too dry, add more water.
Add the penne to the cooking water you used for the Spinach.
Wait for 4 minutes, put a heave based pan on the hob and add the spinach to it.
Add the Ricotta and stir, you might need some more cooking water so if you do, add until you get a good consistency.
Add a handful of grated Pecorino and stir well so you don’t get lumps.
Taste and add pepper and salt if needed.
The sauce shouldn’t be on the stove too long, so add the pasta as soon as it’s ready and fold in the sauce.
Put your flowers and buds on top of the pasta and serve with extra grated Pecorino cheese.
]]>https://www.missfoodwise.com/2012/05/spanish-spinach-and-ricotta-penne.html/feed/6225Pasta with Haak or Collard Greens
https://www.missfoodwise.com/2012/04/pasta-with-haak-or-collard-greens.html/
https://www.missfoodwise.com/2012/04/pasta-with-haak-or-collard-greens.html/#commentsWed, 11 Apr 2012 11:21:00 +0000https://www.missfoodwise.com/2012/04/pasta-with-haak-or-collard-greens.html/I had never seen this type of kale before and to be honest, I had to do some research. ‘Haak’ or ‘Collard greens’ is a leafy green vegetable from mustard – cabbage family. They are native to the Mediterranean region but I bought them in Kent. The leaves look like outer cabbage leaves but darker...
I had never seen this type of kale before and to be honest, I had to do some research.
‘Haak’ or ‘Collard greens’ is a leafy green vegetable from mustard – cabbage family.
They are native to the Mediterranean region but I bought them in Kent.
The leaves look like outer cabbage leaves but darker in color and sometimes almost black. The aroma and taste is something between cabbage and mustard leaves and the leaves do not get very soft after cooking like spinach leaves tend to do.
‘Haak’ or ‘Collard greens’ are also very nutritious, a 1 cup portion of cooked collard greens has about 50 calories. It is an excellent source of vitamins C, A, and K. This same serving will provide a good source of calcium, fiber, and beta-carotene, as well as vitamin E. Rich in nutrients and antioxidants, ‘Haak’ or ‘Collard greens’ are beneficial for supporting the immune system.
the paste
The taste does take some getting used to but after you do, you will enjoy the warm mustardy flavour. I made the leaves into a pesto-like paste and mixed them with parmesan. The parmesan softens the mustard flavour a bit and the Ricotta gives the greens a sweeter touch.
What do you need
serves 4
1 bunch of Collard greens
1 clove of garlic crushed
1 cup of grated parmesan
4 tsp of olive oil
2 tsp of ricotta
parmesan to serve
olive oil to serve
Method
– Rinse the Collard greens well
– Remove the stalks from the leaves
– Boil salted water
– Cut the leaves to create strips
– Add to the boiling water, do not put the lid on
– Boil for 5-7 minutes
– Drain the Collard greens and keep the cooking water to cook the pasta in.
– Add the pasta to the boiling water
– Divide the Collard greens so you have 2/3 and 1/3.
– Add the 2/3 of the Collard greens to a food processor or mixing bowl
– Add the olive oil, parmesan and garlic to the Collard greens and puree.
– Add the Ricotta to the paste and stir
– Drain the pasta and keep some of the cooking water
– Stir the Collard greens paste trough the pasta, if its to dry, add some of the cooking water.
– Finally stir in the 1/3 of Collard greens leaves
– Serve with a generous amount of parmesan and drizzle some olive oil over the dish to finish it of.
This dish is delicious with a fruity white wine.
Enjoy
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