PENNE CON SPINACI
E RICOTTA
PASTA WITH SPINACH AND RICOTTA

From the day we introduced this dish at audrey’s, it was a favourite with our diners. Interestingly enough, I tasted a remarkably similar version some months later at Margot Doeser’s Hassar restaurant in Kent. Isn’t it funny how some people think they can swap mascarpone for ricotta and then claim the resulting dish as an entirely new creation? Disappointing really, but remarkably common.

450 G PENNE OR SPAGHETTI

OLIVE OIL

2 TEASPOONS BUTTER

2 CLOVES GARLIC, SLICED

1.2 NUTMEG, FRESHLY GRATED

400 G FRESH SPINACH, WASHEDTHOROUGHLY AND FINELY SLICED

SEA SALT

FRESHLY GROUND BLACK PEPPER

200 ML DOUBLE CREAM

200 G FRESH RICOTTA(DEFINITELY NOT MASCARPONE)

2 HANDFULS FRESHLY GRATED PARMESAN

1. Bring a large pot of salted water to the boil. Add the pasta and cook until al dente.

2. Meanwhile, heat a drizzle of olive oil in a frying pan. Add the butter, garlic and nutmeg. When the butter has melted, add the spinach. After a few minutes it will have wilted down and you’ll have wonderful, intensely flavoured spinach.

3. Season with salt and pepper, then add the cream, ricotta and a ladle of cooking water from the pasta. Let this come to a simmer, then season again.

4. Drain the pasta, then stir it into the spinach sauce. Add the parmesan, give the pasta a toss and serve.

AUDREY’S TIP

Some cooks are offended by guests who, having been served a plate of food, immediately cover it in a layer of salt and pepper. Personally, I feel no animosity for these people, just a profound sense of pity.