Ciao Chow Linda

Spinach Foglie D’Ulivo with Browned Butter Pine Nut Sauce

Author: Ciao Chow Linda

Serves: 4 servings

Ingredients

• FOR THE PASTA:

• 1 10-ounce box frozen spinach, thawed

• 2 cups 00 flour

• 2 eggs

• pinch of salt

• FOR THE SAUCE:

• 1/2 cup unsalted butter

• 1/4 cup pine nuts, toasted

• parmesan cheese, to taste

Instructions

1. FOR THE PASTA:

2. Drain the spinach thoroughly, squeezing out all the water you can with your hands.

3. Then press it with paper towels to get out any remaining water.

4. Place the spinach and the two eggs into the food processor to break down the spinach.

5. Start adding the flour.

6. You may need as little as a cup and a quarter of flour.

7. It’s easy to add more flour later, but much harder to work the dough if you place too much flour into the food processor.

8. Add just enough flour and process until the dough comes together into a ball.

9. It will be sticky.

10. Place the dough onto a wooden work surface, add more flour until the stickiness disappears and the dough seems more “homogenized” and softer.

11. Cover the dough with plastic wrap or a bowl and let it sit for at least ½ hour.

12. To make the foglie, take a piece of the dough and roll it out to a snake-like shape, about 1/2 inch thick and about 6 to 8 inches long.

13. If you roll it too long, it’s harder to handle.

14. Cut off small bits of the snake-like roll.

15. Roll the small bit so it is a bit thinner on the ends than in the middle,

16. Holding one part of the dough with one hand, use a knife or spatula in the other hand and press down on the dough, sliding the knife or spatula along the dough.

17. Shape with your fingers to make the ends more like a “point” of a leaf if you like.

18. Cook the pasta in abundant salted water.

19. If you let the pasta dry overnight, it will take longer to cook, maybe as long as 15 minutes, depending on the thickness.

20. Meanwhile, take the butter and place it in a saucepan.

21. Cook it on medium heat until it starts to turn tan.

22. It can burn easily, so be careful not to let it get to that point.

23. Add the toasted pine nuts, then the drained pasta and toss everything together.

24. Place in a serving bowl, then sprinkle with parmesan cheese.