A natural and a little exotic dish. Cinnamon is one of the ancient spices, also mentioned in the Bible. It originally comes from Sri Lanka.
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INGREDIENTS |
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Fusilli Barilla |
350 |
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g |
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Fresh spinach |
300 |
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g |
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Fresh Ricotta |
200 |
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g |
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Sultana raisins |
40 |
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g |
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Grinded walnut kernels |
30 |
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g |
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Extra virgin olive oil |
5 |
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tablespoons |
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Grated Parmigiano Reggiano cheese |
4 |
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tablespoons |
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Nutmeg |
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to taste |
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Powder cinnamon |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Clean and wash the spinach. Boil, drain and chop them. |
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| 2. |
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On a high fire put in a pan with a little oil. Also brown the chopped walnuts. Add the raisins and after a little bit add the spinach, salt, pepper and nutmeg. Cook for five minutes. |
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| 3. |
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Cook the Fusilli Barilla in plenty of salted water. In the meantime, beat with the ricotta cheese a couple spoons of cooking water, in order to obtain a cream. Add the grated Parmigiano Reggiano cheese, spinach, a teaspoon tip of cinnamon, a little more of salt and pepper. Stir well. |
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| 4. |
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Drain the Fusilli and cover them with the spinach and ricotta cream. |
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CHEF'S NOTE |
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To soften the raisins, soak them in water for few minutes.
To speed the preparation of this recipe use the mixer to chop the walnuts and the spinach. |
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For this light dish we suggest a full-bodied, flavourful wine such as a Greco di Tufo or a Verduzzo Secco dei Colli Orientali. |
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