Friday - - Good Food -

Prep time 10 mins Cook­ing time 2 hours with rest time Serves 6-8


250g spinach, rinsed, stems re­moved and chopped 400g cake flour 3 ex­tra-large eggs 1 tsp lemon pep­per Olive oil, to driz­zle


Olive oil, for cook­ing 6 chicken breasts, but­ter­flied 1 onion, chopped 4 tbsp ca­pers, drained 4 gar­lic cloves, thinly sliced 2 small red chill­ies, de­seeded and finely chopped 1 lemon, zest and juice of A hand­ful of baby spinach 250ml cream A hand­ful of basil, chopped Pecorino cheese shav­ings, to serve

To pre­pare the spaghetti dough, place the spinach in a saucepan and

sauté on low heat un­til it wilts com­pletely, about 5 min­utes. Keep aside to cool and squeeze out any ex­tra mois­ture, then blitz to make a smooth purée. Place the flour in a heap on a clean sur­face. Make a well in the cen­tre then add the eggs, spinach purée and lemon pep­per. Gen­tly whisk with a fork, draw­ing in the flour as you go.

Knead on a flour-dusted sur­face for about 5 min­utes un­til smooth. Wrap in cling film and keep aside for 30 min­utes to rest. Di­vide the dough into 4 por­tions. Flat­ten one por­tion slightly and cover the rest. Set the pasta ma­chine on the widest set­ting and flour the ma­chine and dough well. Knead through the ma­chine 4 times, fold­ing the dough and rolling un­til a long strip forms. Con­tinue feed­ing the dough through, set­ting the ma­chine a notch thin­ner ev­ery time, un­til you reach the sec­ond-last set­ting. Cover with a damp cloth and keep aside. Re­peat with the re­main­ing dough.

Cut the sheets into spaghetti us­ing a spaghetti-cut­ter. Cook in batches in boil­ing salted wa­ter with a splash of oil for about 8 min­utes, or un­til al dente. Drain the wa­ter and driz­zle with oil. For the sauce, in a pan heat a splash of oil on high and cook the chicken through, 3 min­utes per side. Sea­son and shred. Set aside. Add an­other splash of oil to the pan and sauté onion, ca­pers, gar­lic and chill­ies. Re­turn the chicken along with the lemon zest and juice, spinach and cream. Sim­mer for 5 min­utes or un­til the sauce thick­ens and sea­son.

Pour the sauce over the spaghetti. Gar­nish with chopped basil and pecorino shav­ings and serve.

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