PASTA FLOREN­TINE

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 15 MIN­UTES

COOK 25 MIN­UTES

375g dried lin­guine 4 egg yolks ½ cup finely grated parme­san, plus ex­tra to serve 1 ta­ble­spoon ex­tra vir­gin olive oil 20g but­ter 200g cup mush­rooms, sliced 2 tea­spoons white vine­gar 1 tea­spoon salt 4 eggs 3 gar­lic cloves, crushed 2 ta­ble­spoons plain flour ½ cup milk ½ cup salt-re­duced chicken stock 150g baby spinach Fresh basil leaves, to serve 1 Cook pasta following packet di­rec­tions. Drain, re­serv­ing ¹⁄³ cup cook­ing wa­ter. Cover pasta to keep warm. 2 Mean­while, whisk egg yolks and parme­san in a bowl. Set aside. 3 Heat oil and but­ter in a large, deep fry­ing pan over medium-high heat. Add mush­room. Cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til golden and ten­der. Trans­fer to a heat­proof bowl. Cover to keep warm. 4 Mean­while, fill a medium saucepan with cold wa­ter un­til 8cm deep. Add vine­gar and salt. Bring to the boil over high heat. Re­duce heat to low (wa­ter should still be sim­mer­ing at edge). Crack 1 egg into a small bowl. Us­ing a wooden spoon, stir wa­ter to cre­ate a whirlpool. Tip egg into wa­ter. Cook, stir­ring wa­ter oc­ca­sion­ally to keep egg mov­ing, for 3 to 4 min­utes or un­til white is set and yolk is still soft. Us­ing a slot­ted spoon, re­move egg from wa­ter and trans­fer to a shal­low bowl. Us­ing a large metal spoon, skim foam from wa­ter. Re­peat with 3 more eggs. Cover to keep warm. 5 Add gar­lic to fry­ing pan. Cook, stir­ring, for 30 sec­onds or un­til fra­grant. Add flour. Cook, stir­ring con­stantly, for 1 minute. Re­duce heat to low. Grad­u­ally add milk, stir­ring con­stantly, un­til smooth. Stir in stock. Bring to a sim­mer. Re­move from heat. 6 Add pasta, egg yolk mix­ture, re­served cook­ing wa­ter, mush­room and spinach to fry­ing pan. Re­turn to heat. Cook, toss­ing, over low heat for 2 min­utes or un­til sauce is thick and glossy. Serve pasta topped with basil, poached eggs and ex­tra parme­san. NU­TRI­TION: (per serve) 2853kj; 27g fat; 10.9g sat fat; 31.8g pro­tein; 74.5g carbs; 5.7g fi­bre; 421mg chol; 525mg sodium.

PASTA FLOREN­TINE THE INFO + CLAS­SIC UP­DATE + LOWER SODIUM

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.