| Penne Giardiniera | ||||
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 SERVES 6
SPINACH BALLS 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
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.  ©Antonio Carluccio, founder of Carluccios Caffes |
