This Spiralli Florentine recipe is another example of a baked pasta dish
Ingredients
6 cups [1½litres] dry spiralli
6 packed cups [1½Litres] spinach leaves
3 cups [750ml] [190ml] cottage cheese
¾ cup [125ml] natural plain yoghurt
1 cup [250ml] grated parmesan cheese
½ tsp [2½ml] salt
¼ tsp [62ml] Tabasco sauce
1 small bunch fresh basil leaves, chopped
1 teaspoon dried thyme leaves
1½ tblsp [22ml] butter
1½ tblsp [22ml] plain (all purpose) flour
1½ cups [375ml] chicken stock- brought to the boil
NOTE: {Vegetable stock can be substituted in this recipe)
Freshly ground black pepper (to taste)
To make the Spiralli Florentine
Cook the spiralli as outlined in the section on Cooking Pasta but leave the pasta slightly undercooked
Wash 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 the Spiralli Floretine 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 Spiralli Florentine produces an exceptionally tasty baked pasta dish)
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