• Pick the spinach (strip away the hard spine and any hard veins) and shred it.
• Wash, shaking off most of the excess moisture, then put in a pot and cover with a lid.
• In a separate pot cook your pasta.
• The best way to cook pasta is to bring your water to the boil, always making sure that your pot is large enough to hold the past with plenty of room for extra water.
• Add your pasta and return to the boil.
• Boil for 2 minutes then remove from the heat and put a lid on the pot.
• Allow to steam for as many minutes as you are instructed to cook for on the packet.
• This is a tip from my neighbour, a great cook who worked for may years in Italy. It not only produces perfect pasta every time, it ensures that all the goodness of the eggs and wheat is not boiled right out.

Whilst the pasta is cooking

• Place several rashers of streaky bacon on a rack under the grill.
• I always line my grill pan with tinfoil for easy cleanup.
• Cook until crispy, then cut or break into small pieces

• Put your spinach pot on the heat.
• Cook over a low heat until the spinach is wilted. It should just steam in its own moisture.
• Add a few gratings of fresh nutmeg, some seasoning and some fresh cream. You can substitute creme fraiche if you like.
• Cook this off for a few minutes until the flavours meld.
• Blitz to a fine spinach cream with a handheld blender then return to the pot to keep warm

• Cook your poached egg

• Drain the pasta and toss in the warm spinach cream
• Plate up and sprinkle with bacon bits
• Top with a fresh poached egg and fresh shaved Parmesan
• Eat immediately

Thank you for trying my recipes.
I hope they fed your mind, body and soul.

1 Comment »

Trackback URI | Comments RSS