Penne Giardiniera

Carluccio's has mercifully published the recipe for the infamous Penne Giardiniera.

 

This was worthy of some serious celebration; it's the most popular dish sold at boutique chain Italian deli Carluccio's.

 

This is one of the simplest, most brilliant pasta dishes ever.

 

Below is the Mat version.

 

For the more official version of this recipe, see here.

 

Serves 2

 

Ingredients

 

50g breadcrumbs

1 egg

3 cloves garlic

150g finely grated parmesan

Ground black pepper

Sea salt

Nutmeg

150g fresh spinach

Olive oil

15g (2 small) red chillies

60g butter

1 medium courgette

400g largest penne

 

 

- Finely chop all 3 cloves garlic. Set a small amount aside for spinach balls. Grate 1.5 courgettes.

- Cook spinach for 2 minutes in salted water

- Meanwhile, chop the two small red chillies

- Drain spinach and chop coarsely

- Big bowl: add all spinach, small amount of garlic, egg, very small amount of nutmeg. Mix well. Then add 25g parmesan and the 50g breadcrumbs. Add salt and pepper, then roll into 20 balls. Fry them (ideally deep fry) until crispy. Or rather, get your sous-chef to do this, because you need to continue with the below.

- Cook 400g penne in salt water (10-15 mins)

- About 8 mins after starting above, melt 60g butter in a frying pan, then add remaining garlic and chillies

- After another 1-2 mins, add courgette and fry for 2 mins.

- Drain pasta and put it back in the pan, add the courgette mix to the pasta, re-heat for half a minute, add remaining cheese, and mix.

- Serve with spinach balls on top.

Done