Fettuccine al doppio burro con spinaci
Preparation - Medium
Vegetables and pasta are often eaten together in Italy. Gruyere - the other "butter" here - makes a pleasant change from Parmesan and go with the spinach; fresh peas, asparagus, or mushrooms can also be used.The dish is very simple to make, and the result is soft and creamy.
PREPARE the spinach.
- 8 oz fresh spinach, washed and thinly sliced
- 1/2 package (5 oz) frozen spinach
- 1/2 cup plus 1 T unsalted butter
- coarse salt and freshly ground black pepper
- 1 cup heavy cream
- 1 lb fettuccine, preferably fresh
- 4 oz Gruyere cheese, freshly grated
MELT the 1 tablespoon butter in a skillet and add the spinach and salt and pepper to taste.
COOK for 10 minutes on medium heat, then add the cream and simmer for 5 minutes.
BRING 6 quarts water and 1 1/2 tablespoons coarse salt to a boil in a large pasta pot.
COOK the fettuccine until al dente.
PUT 1/2 cup butter, cut in pieces, in a heated serving bowl and add the fettucine.
GRADUALLY add the Gruyere to the butter and pasta, mixing.
WHEN thoroughly mixed, add the spinach mixture.
TOSS and serve at once - with a pepper mill on the table.
(Serve immediately because the Gruyere will become stringy.)
NOTE: If there should be any pasta left over, pour a little cream over reheat in a 400º F oven for about 15 minutes.
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press