Monday, 12 December 2011

Fettuccine with hot Spinach, Cream of Gorgonzola and a sprinkle of toasted almond

In the Kitchen there is one important rule: NO WASTE! As I entertained my beloved guest with a 4 courses menu, I had to play around with some interesting leftover the day after for lunch. So I image to be in the Masterchef's Mistery box challenge and this is what came out.

You'll need:
  • Fettuccine
  • Leftover Gorgonzola cream (made with Gorgonzola and single cream)
  • Cooked and drained Spinach
  • Almond
  • Fresh Hot Pepper
  • a Clove of Garlic
  • Salt pepper and olive oil
How to make it
In a frying pan add some extra virgin olive oil, some chopped fresh hot pepper and a clove of garlic and then add the spinach. The spinach is already cooked and they only need to absorb the other flavors.
 Start toasting the finely chopped almond in a pan with no oil until they start coloring. At this stage you can cook the fettuccini in abundant salty water for few minutes and when they are done,  mix them with the spinach.
Serve them with the cream of Gorgonzola over and a sprinkle of toasted almond.

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