Thursday, 11 October 2012

Recipe LXXV - Tagliatelle alla Poverina

Italian food is notoriously "safe" when it comes to adding spices. But the humble red chili pepper makes an entrance in this dish. It is quick to make, if you're looking for something that takes only a few minutes of cutting. A lot of Italian food comes out of a packet, and in this case, the spinach I used was frozen, as it's currently out of season.

400g tagliatelle
2 red peperoncini (chili peppers)
2 small-to-medium onions
150g-200g lardons (Speck)
4 blocks of frozen spinach, or a handful of chopped fresh spinach
Some cloves of garlic
Half a small pot of cream
Salt and fresh ground pepper


Cut up your ingredients in the way you like to eat them. I like segmented onions and round, chopped chili peppers. Heat up a frying pan with olive oil. Fry the lardons on a fairly high heat for a few minutes, turn the heat down to medium then add the onions and chili peppers. Once they have softened, put in the spinach and garlic and cover the pan. On a low heat, allow the flavours to run. About seven minutes before serving, add the cream.

Put some salted water in a pan and once boiling, add the pasta. You can either mix the pasta with the rest, or you can use the pasta as a bed. I did the latter.

Enjoy it with a nice glass of medium white wine!

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