Connoisseur Magazine Recipe: Penne Giardiniera

SERVES 6

SPINACH BALLS

• 100 g breadcrumbs – dry
  2 eggs
  1/2 garlic clove very finely chopped
  50 g finely grated Parmigiano Reggiano
  Ground black pepper to taste
  Salt to taste
  Nutmeg – very small pinch
  300 g cooked spinach
  Olive oil for shallow frying
  

PASTA

• 120 g butter
  30 g red chillies finely chopped
  3 medium courgettes finely grated
  4 garlic cloves finely chopped
  250 g Freshly grated Parmigiano Reggiano
  750 g Largest Penne

METHOD

Make 42 mini spinach balls as follows:
Cook the spinach in slightly salted water for 2 minutes.
Drain and let cool.
Squeeze out all the water.
Cut the spinach coarsely with a knife (in order to create a well rounded finished spinach ball).
In a bowl place the chopped spinach, garlic, eggs, nutmeg and mix well, add in the Parmesan then half the breadcrumbs; season with salt and pepper.
Roll and fry one ball. Taste and check consistency. Add a little more breadcrumbs or seasoning if needed. Fry until golden.
Cook the pasta to al dente insalted water – this may takefrom 10 to 15 minutes – drainand keep warm.
While the pasta is cooking heat the butter in a pan, addthe garlic and chillies.
Then add the grated courgettesand pan fry for about a minute ort wo.Add the cooked pasta into the pan and toss with the grated cheese.
Season to taste with salt and pepper.Serve in a pasta bowl with spinach balls sprinkled over the top.

©Antonio Carluccio, founder of Carluccios Caffes