| 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
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