Name: Handkerchiefs with Spinach, Garlic And Pecorino Cheese
Ingredients: 1 Recipe Basic Fresh Egg Pasta dough; see * Note; 2 tb Salt; 4 oz Extra-virgin olive oil; 8 Garlic cloves; thinly sliced; 1 c Dry white wine; 2 lb Fresh spinach leaves; cleaned, stemmed,; Torn into pieces about 3" square; 1 c Grated Pecorino cheese; (preferably from Sienna)

We can never attach too much importance to the atoning death of Christ. It is the leading fact in the word of God, on which the eyes of our soul ought to be ever fixed. Without the shedding of his blood, there is no remission of sin. It is the cardinal truth on which the whole system of Christianity hinges. Without it the Gospel is an arch without a key-stone, a fair building without a foundation, a solar system without a sun... This, after all, is the master-truth of Scripture, that “Christ died for our sins.” To this let us daily return. On this let us daily feed our souls. Some, like the Greeks of old, may sneer at the doctrine, and call it “foolishness.” But let us never be ashamed to say with Paul, “Be it far from me to boast, except in the cross of our Lord Jesus Christ.” (Gal. 6:14.)

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Molto02	4	servings

INGREDIENTS

1		Recipe Basic Fresh Egg Pasta dough; see * Note
2	tb	Salt
4	oz	Extra-virgin olive oil
8		Garlic cloves; thinly sliced
1	c	Dry white wine
2	lb	Fresh spinach leaves; cleaned, stemmed,
		Torn into pieces about 3" square
1	c	Grated Pecorino cheese
		(preferably from Sienna)

INSTRUCTIONS

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this
collection.
Bring 6 quarts water to a boil and add 2 tablespoons salt. 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. Heat the olive oil in a large 12- to 14-inch skillet.
Saute the garlic over medium heat until light brown. Add white wine and
bring to a boil, turn the heat off and set aside. Drop the pasta into the
boiling water and cook 1 to 2 minutes until tender yet al dente. Drain the
pasta in a colander over sink and pour into saute pan. Turn heat to high,
add spinach and toss until spinach is wilted but not completely shapeless.
Stir in Pecorino cheese and pour into warm serving bowl. Serve immediately.
This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5600 broadcast 01-08-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-04-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

A Message from our Provider:

“You can spurn God’s love for only so long”