Pasta di Semola di Grano Duro. Since 1947. On the fields of gold in Umbria, high quality wheat is harvested to make a fantastic pasta from the brand Filiberto Bianconi. For this dish I’ve used durum wheat pasta in the shape of a flower. The shape is in fact the symbol of Florence: Giglio. It’s a pretty pasta with a full taste because the pieces are short and fat. The combination of eggs, spinach and pasta is my favourite dish of success. It’s colourful, tasty and looks beautiful on your plate. Besides the look, spinach also contains high quantities of antioxidants and is a rich source of iron.
Ingredients (serves 2 adults)
- 250 grams of Filiberto Bianconi (nr 59 Gigli)
- 300 grams of fresh spinach
- 2 eggs
- salt and pepper
- 1 teaspoon of djintan
- 8 slices of cheese
- 400 ml red pasta sauce (choose your favourite)
Pre heat the oven at 200 degrees Celsius. Cook the pasta and add the spinach all in one go when there is still 3 minutes of cooking time left. Remove the water and leave the pasta and spinach together in the pan. Add the red pasta sauce, salt, pepper and djintan. Mix together and place it all into a nice oven dish. Make two holes inside the pasta and crack an egg in each one (try to leave the yellow in one piece). By Celtic tradition: Crush the shell and ban away the winter!
For the final touch: add some grated or sliced cheese on top and your dish is ready to enter the oven! Place the dish inside the oven for 15 minutes at 200 degrees Celsius.
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