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