ORECCHIETTE , SPINACH, GORGONZOLA, PINE NUT S
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
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