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Cooking and Recipes

Connoisseur Magazine Recipe: Penne Giardiniera

penne-giardiniera
Written by Aksel Ritenis

penne-giardinieraSERVES 6



SPINACH BALLS


  • 100 g breadcrumbs – dry
    2 eggs
    1/2 garlic clove very finely chopped
    50 g finely grated Parmigiano Reggiano
    Ground black pepper to taste
    Salt to taste
    Nutmeg – very small pinch
    300 g cooked spinach
    Olive oil for shallow frying


PASTA


  • 120 g butter
    30 g red chillies finely chopped
    3 medium courgettes finely grated
    4 garlic cloves finely chopped
    250 g Freshly grated Parmigiano Reggiano
    750 g Largest Penne

METHOD


Make 42 mini spinach balls as follows:
Cook the spinach in slightly salted water for 2 minutes.
Drain and let cool.
Squeeze out all the water.
Cut the spinach coarsely with a knife (in order to create a well rounded finished spinach ball).
In a bowl place the chopped spinach, garlic, eggs, nutmeg and mix well, add in the Parmesan then half the breadcrumbs; season with salt and pepper.
Roll and fry one ball. Taste and check consistency. Add a little more breadcrumbs or seasoning if needed. Fry until golden.
Cook the pasta to al dente insalted water – this may takefrom 10 to 15 minutes – drainand keep warm.
While the pasta is cooking heat the butter in a pan, addthe garlic and chillies.
Then add the grated courgettesand pan fry for about a minute ort wo.Add the cooked pasta into the pan and toss with the grated cheese.
Season to taste with salt and pepper.Serve in a pasta bowl with spinach balls sprinkled over the top.

carluccios©Antonio Carluccio, founder of Carluccios Caffes


About the author

Aksel Ritenis

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