Here we go, with more green in the plate!
By the way, I would like to address everyone who does not like spinach. I mean … who think they don’t like spinach! Have you ever cooked fresh spinach?
Like a lot of vegetables, fresh spinach has a different flavour than canned or frozen spinach. Think about it the next time you come across it at the side of a stall, try it !
So yes, preparing fresh spinach is not as fast as taking it out of the bag… it takes some preparation, which can take a little time. But, what a delight!
Prepare and cook the fresh spinach
It’s very simple.
Start by removing the central rib from each leaf (the stem), either by pulling it (from the base to the top of the leaf) or folding the Leaf in half (rib to the outside) to cut the rib with a knife.
Prepare and cook fresh spinach / Jujube in the kitchen
Prepare fresh spinach
NB: Last step is not necessary if you have spinach sprouts, which you can also taste raw in salad.
Then put the leaves under water (like salad leaves).
Cooking spinach in water
Boil a large volume of water in a large pot (or even a pot or pot).
Think of preparing a large volume of very cold water next to it (I simply filled my sink with fresh water to which I added ice cubes — think, of course, of carefully cleaning your sink first).
Once the water in your pot boils, dip the spinach leaves in it. Wait until the water boils again, then remove the leaves, using a skimmer for example, and dip them in the fresh water tank. This helps to fix the chlorophyll so that the spinach leaves keep their bright green color (technique valid for all green vegetables)
Finally, drain the spinach leaves.
If you have the time I advise you to let them drain all night in the cool (covered with a stretch film or a damp cloth) to remove the maximum of water, but know that unless you press them (you will make a ball, it is not top) you will not be able to drain them completely.
You can cook them as you like (in lasagna, salad, slippers, etc… or in pasta as here).
Cooking spinach with butter or olive oil
Place your spinach leaves in a frying pan, in which you put oil or butter over high heat.
Turn your spinach regularly for a homogeneous cooking, they will gradually “fall” (understand reduce), until becoming tender.
Add a little garlic, spices, salt, pepper … a little cream if you like.
For this recipe, we are interested in cooking with water.
It is necessary to know that at the base I had made spinach tagliatelles, that I had simply accompanied with a hazelnut of butter and parmesan (the basic accompaniment of each of my plates of pasta)
Then I came across the recipe for Raf (the food refinery), from tagliatelle to spinach with a Gorgonzola sauce ! But that’s an excellent idea !
So I made pasta again just to test it with Raf sauce ! To which I added spinach…
Because there’s never enough spinach ! 😉
Number of units: 4
Prep: 40 min
Cook: 15 min
For fresh pasta :
350 g durum wheat semolina
1 pinch of salt
50 g cooked spinach
For the sauce :
150 g Gorgonzola
1 tbsp olive oil
1 clove of garlic
20 cl of cream
50 g pine nuts
Salt and pepper
100 g cooked spinach
Production of fresh pasta with spinach
I’m not going to rewrite the pasta recipe here, it would be way too long. I invite you to follow the process directly on the original recipe.
You just have to “chop small” the cooked spinach, and incorporate it into the batter along with the egg, you knead it until you get a green batter. 🙂
(note that my pasta is not very green, I didn’t have enough spinach for the sauce and pasta, I chose to sacrifice the pasta.)
Let’s go to the sauce :
Finely slice the shallot and gently sauté in a hot pan with the olive oil.
Leave on low heat and add the cream, then the gorgonzola. Move until it melts.
Then add the cooked spinach and the chopped garlic clove.
Salt and pepper according to your taste, stop the fire, cover, book.
Roast your pine nuts
Roast your pine nuts in a dry frying pan (or oven), this step aims to develop the aromas of your pine nuts.
Once they’re colored cut the fire.
Cook fresh pasta with spinach for 5 minutes in a large amount of boiling salted water (ideally 1 litre per 100g of pasta).
Spread the pasta in the plates, pour the sauce on top, sprinkle with a few pine nuts, serve immediately.