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Receta Handkerchiefs With Spinach, Garlic And Pecorino Cheese
by Global Cookbook

Handkerchiefs With Spinach, Garlic And Pecorino Cheese
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Ingredientes

  • 1 x recipe Basic Fresh Egg Pasta dough see * Note
  • 2 Tbsp. Salt
  • 4 ounce Extra-virgin extra virgin olive oil
  • 8 x Garlic cloves thinly sliced
  • 1 c. Dry white wine
  • 2 lb Fresh spinach leaves cleaned, stemmed, torn into pcs about 3" square
  • 1 c. Grated Pecorino cheese (preferably from Sienna)

Direcciones

  1. Bring 6 qts water to a boil and add in 2 Tbsp. salt.
  2. Roll the Basic Fresh Egg Pasta dough out into 4 sheets, using the thinnest setting. Cut each sheet of pasta using a jagged pastry cutter into 4-inch squares. Set aside, and cover.
  3. Heat the extra virgin olive oil in a large 12- to 14-inch skillet. Saute/fry the garlic over medium heat till light brown. Add in white wine and bring to a boil, turn the heat off and set aside.
  4. Drop the pasta into the boiling water and cook 1 to 2 min till tender yet al dente. Drain the pasta in a colander over sink and pour into saute/fry pan.
  5. Turn heat to high, add in spinach and toss till spinach is wilted but not completely shapeless. Stir in Pecorino cheese and pour into hot serving bowl. Serve immediately.
  6. This recipe yields 4 servings.