OREC­CHI­ETTE , SPINACH, GOR­GONZOLA, PINE NUT S

The Courier-Mail - QWeekend - - THE CHEF - phi l i p john­son

I NGREDIENTS

450g dried orec­chi­ette 2 tbs olive oil 4 golden shal­lots, sliced 2 cloves gar­lic, sliced 185ml dry white wine 450ml cream 200g English spinach, stems re­moved 100g fully ma­tured gor­gonzola cheese, roughly chopped

Juice of ½ lemon

40g pine nuts, roasted

METHOD

1. Bring a large pot of salted wa­ter to boil. Add orec­chi­ette and cook as per in­struc­tions; drain when cooked. 2. Mean­while, heat olive oil in a large heavy-based fry­ing pan on medium. Sauté shal­lots and gar­lic for 5- 6 min­utes or un­til shal­lots are soft but not coloured. Add wine, stir well to deglaze pan, sim­mer for 5 min­utes, or un­til wine is re­duced by half. Stir in cream and con­tinue to sim­mer for 5-8 min­utes or un­til mix­ture is re­duced by one-third. 3. Add spinach, gor­gonzola and lemon juice. Sea­son to taste with sea salt and black pep­per. Stir through drained orec­chi­ette. 4. To serve, spoon into warmed shal­low bowls, scat­ter over pine nuts.

SERVES 6 AS AN ENTR É E

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