While the Pappardelle are cooking sweat down vast quantities of spinach in some salted butter and fresh ground black pepper. Just before the pasta is cooked add it to the cooked spinach, then, for the Grand Cream Sauce, pour in a small pot of fresh double cream and a load of grated Grana Padano. While the cream is cooking down sprinkle in the tiniest bit of grated Nutmeg, not enough to taste but just enough to know it’s there – a bit like that breath of warm air you feel on your neck just before the kiss arrives.
Plate up, open some wine, think about someone special and have a lovely evening.
Buon appetito.
Roughly what you need…
- Egg Pappardelle
- 84,000 Cubic Metres of Spinach
- Small pot of farm fresh double cream
- A big block of Grana – use loads
- Black Pepper
- Grated Nutmeg
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