| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 2 1/4 |
lb |
Fresh spinach; washed and stemmed |
| 6 |
oz |
Dried pasta shapes; (shells are good |
|
|
; because they allow |
|
|
; some |
|
|
Sauce to nestle inside) |
| 10 |
oz |
Smoked haddock; (preferably un-dyed) |
| 1 |
oz |
Butter |
|
|
Salt and pepper |
| 1/4 |
ts |
Fresh lemon juice |
| 3 |
|
Floz double cream |
| 3 |
oz |
Pecorino cheese |
INSTRUCTIONS
Put the wet spinach in a large saucepan and cook over a low heat, shaking
the pan, until the spinach has reduced in volume and made its own liquid.
Add 1/2 teaspoon salt and cover the pan. Cook gently for 5-8 minutes, then
drain the spinach thoroughly in a fine sieve, squeezing out as much liquid
as possible.
Meanwhile boil the pasta until it is al dente, in other words it still has
a little firmness. Drain well.
Chop the spinach roughly. Melt the butter in a saucepan, add the chopped
spinach, smoked haddock and nutmeg and heat through until the fish becomes
pale and flaky, about 2 minutes. Squeeze in a little lemon juice, then stir
in the cream. Add the pasta, mix thoroughly and season to taste.
Place in a hot serving dish and grate the cheese over the top.
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