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Spirelli Florentine
This Spirelli Florentine recipe is another example of a baked pasta dish
INGREDIENTS
6 cups dry spiralli –
cook as outlined in the section on Cooking Pasta
but leave the pasta slightly undercooked
6 packed cups spinach leaves
3 cups cottage cheese
¾ cup natural plain yoghurt
1 cup grated parmesan cheese
½ teaspoon salt
¼ teaspoon Tabasco sauce
1 small bunch fresh basil leaves, chopped
1 teaspoon dried thyme leaves
1½ tablespoons butter
1½ tablespoons plain (all purpose) flour
1½ cups chicken stock- brought to the boil
NOTE: {Vegetable stock can be substituted in this recipe)
Freshly ground black pepper (to taste)
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METHODWash spinach leaves and drain. If using silverbeet, remove white stalks and chop roughly.
Steam the spinach in a colander over a pot of boiling water or microwave until wilted. This doesn't take long. A couple of minutes or so.
Chop spinach again and combine in a large bowl with cottage cheese, yoghurt, ¾ cup parmesan cheese, salt, Tabasco sauce, basil and thyme.
Stir in the cooked spiralli and place in a greased casserole dish or deep baking tray.
In a large pot, melt butter and stir in flour. Slowly add boiling stock whilst stirring continuously. Add a good twist of freshly ground black pepper and pour over the pasta mixture. Top with the remaining parmesan cheese.
Bake in a pre-heated oven 180°c (350°f) gas mark 4, for 30-40 minutes.
Serves 6 (or then again, maybe not as this recipe for Spirelli Florentine produces an exceptionally tasty baked pasta dish)
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