Try this Handkerchiefs with Spinach, Garlic And Pecorino Cheese recipe, or contribute your own.
Suggest a better description* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. Bring 6 quarts water to a boil and add 2 tablespoons salt. Roll the Basic Fresh Egg Pasta dough out into 4 sheets, using the thinnest setting. Cut each sheet of pasta using a jagged pastry cutter into 4-inch squares. Set aside, and cover. Heat the olive oil in a large 12- to 14-inch skillet. Saute the garlic over medium heat until light brown. Add white wine and bring to a boil, turn the heat off and set aside. Drop the pasta into the boiling water and cook 1 to 2 minutes until tender yet al dente. Drain the pasta in a colander over sink and pour into saute pan. Turn heat to high, add spinach and toss until spinach is wilted but not completely shapeless. Stir in Pecorino cheese and pour into warm serving bowl. Serve immediately. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5600 broadcast 01-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-04-1998 Recipe by: Mario Batali
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 4 | ||
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Calories: 358 | ||
Calories from Fat: 267 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.7g | 40 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 184.2mg | 6 % | |
Potassium 1476.3mg | 39 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 10.4g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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