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.

Spinach pudding with a Fondue of Gorgonzola ad Straw Potatoes

Let’s start with the Starter!

 

For 4 people you’ll need:

For the Pudding

·      200 g of Spinach, already cooked and squeezed to remove the water

·      220 g of single cream

·      2 eggs

·      1 egg yoke

·      Salt and pepper to taste

For the potatoes

·      4 medium size potatoes

·      1 teaspoon of curcuma

·      Vegetable oil for frying

·      Salt to taste

For the fondue

70 g of Gorgonzola

100g of single cream

How to make it

Chop the spinach until they form a paste and put them into a mixing bowl. Add the eggs, the cream, salt and pepper and amalgamate. Butter the pudding shapes or the cupcake ones and pour the mix inside, until teh shape is full.

Bake them at 140°C for 40 to 50 minutes in a bain-marie

For the potatoes:

Peel and thin slice the potatoes and them chop them a la julienne. Leave them in a bowl with water for about 30 minutes. Change the water and pour the curcuma over and leave it for at least 15 minutes to soak.  Start heating the frying oil while you drain and dry the potatoes. Fry the potatoes in abundant oil.

Just 10 minutes before serving, start making the fondue by mixing the Gorgonzola and the cream into a small pot and leave it to simmer.

Serve it like in the picture. You can also add a fresh leaf of Spinach and a sprinkle of curcuma.