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Green pasta

04 May

Per 6 servings

  • spinach
  • 1 ¼ lb all-purpose flour
  • 6 eggs
  • salt
  • meat sauce
  • heavy cream
  • Parmigiano Reggiano cheese
  • truffle
To prepare the pasta, boil a bunch of spinach, taking a quantity which corresponds to about the size of an apple, wring energetically to release the water and puree with the aid of a vegetable mill. On the table make a well in the flour, break in half the eggs, add the boiled spinach, a pinch of salt and mix everything together using sufficient flour to obtain some dough that is fairly hard and well worked. Roll out into sheets not too thin and put to dry on a lightly floured napkin. Considering that spinach releases moisture, it takes some time for the pasta to be dry enough to be be cut without sticking. When you see that it is dry enough, sprinkle lightly with flour, fold it in on itself and cut into several “fettuccine” of 0,2 inches minimum. Open these out and collect them on a tray covered in a napkin to finish drying out. Meanwhile, prepare the meat sauce “alla bolognese”. Mince the beef, dice the pancetta, onion, carrot, and a stick of celery and put everything into a casserole on the heat, with the butter and a clove. Brown, then douse with a glass of stock. Add 4 spoonfuls of tomato conserve, mix, season with salt and pepper, and cover the meat with water. Turn down the heat and leave to cook slowly for an hour and a half minimum. Boil the “fettuccine”, drain and dress with the meat sauce, adding some knobs of butter and grated Parmesan. To taste, complete the dish with some flakes of white truffle.
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1 Comment

Posted by on May 4, 2015 in Uncategorized

 

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One response to “Green pasta

  1. Gattina

    May 5, 2015 at 5:07 pm

    I can’t show your post to Mr. G, he would hurry over to eat the whole plate !

     

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