| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Molto02 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Recipe Basic Fresh Egg Pasta |
|
|
dough see * Note |
| 2 |
T |
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.
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