La Pasta con Spinaci e Ricotta
Spinach and Ricotta Pasta
Here I use this type of pasta: i chifferi rigati
50ml White Wine
1/2 Medium Onion
1/2 Glass of Milk
Fine Table Salt
50ml Vino Bianco
1/2 Cipolla Media
1/2 Bicchiere di Latte
Passo 1 - Step 1
È ora di cucinare!
It's time to cook!
Fill una pentola (a large saucepan) with water and place it on a high heat ready to cook the pasta.
Roughly chop la cipolla (the onion) and add it to una padella (a frying pan) with a touch of olive oil. Cook on medium-high heat
When the onion is sizzling, throw in gli spinaci (the spinach). Sprinkle il sale fino (the table salt) and il pepe nero (black pepper) to your liking.
Add a splash of vino bianco (white wine) and cook until the spinach begins to wilt.
una pentola e una padella
gli spinaci in padella
Passo 2 - Step 2
Butta la pasta!
Throw in the pasta!
By now, l'acqua (the water) in the saucepan should be boiling. Add a handful of sale grosso (coarse salt) then throw in the pasta - butta la pasta. In Italy, it is always il sale grosso - coarse salt - that is added to the water for cooking pasta.
Now that the spinach is wilted, turn the heat to medium and add la ricotta. Break it up well with a wooden spoon and allow it to melt.
When la ricotta is liquid carefully pour the contents of the pan into a large bowl and blitz it on high speed with a stick blender. When the spinach and ricotta mixture is fully creamed pour it back into the pan and add il latte (the milk).
Taste to check if any more salt or pepper is needed and cook on medium heat for a few minutes.
la ricotta e gli spinaci in padella
una crema di ricotta e spinaci
Passo 3 - Step 3
Remove the spinach cream from the heat.
Continue to cook the pasta stirring regularly until it's al dente - meaning 'to the tooth.' Italians prefer cooked pasta to be quite firm when you bite it and not soft
Drain the pasta and then pour it into la padella (the pan) with the creamed spinach mixture. Put the pan back on to medium heat and stir the sauce in well.