Spinach Fettucine Au Gratin
Gourmet 1998
Spinach Fettucine Au Gratin
Gourmet 1998
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1/2 cup thinly sliced shallots
1 cup minced scallions 1/3 cup olive oil 1/2 teaspoon crumbled dried oregano 1/2 teaspoon crumbled dried basil 3/4 pound fresh spinach fettuccine 1 1/2 cups ricotta 1 cup heavy cream 1 large egg, beat lightly 1/2 pound mozzarella, grated 1/4 cup freshly grated Romano 1/8 teaspoon cayenne pepper 1/4 teaspoon pepper 1 cup fine dry bread crumbs 3/4 cup ground walnuts 1/8 teaspoon freshly grated nutmeg 1/2 stick (1/4 cup) cold unsalted butter, cut in pieces 4 tablespoons minced fresh parsley leaves Directions: Preheat oven to 350° F. In a skillet cook the shallots and the scallions in the oil over moderately low heat, stirring, for 8 minutes, or until they are soft. Remove the skillet from the heat and stir in the oregano and the basil. In a kettle, cook the fettuccine in boiling salted water for 3 minutes, or until it is al dente. Drain the fettuccine and in a shallow bowl, toss it with the shallot mixture. In a large bowl, combine well the ricotta, the cream, and the egg and stir in the mozzarella, the Romano, the cayenne, and the pepper. Toss half the fettuccine in the cheese mixture, stir in the remaining fettuccine, and add salt to taste. Turn the fettuccine into a buttered 13x9 inch baking dish. In a food processor, blend the bread crumbs, the walnuts, the nutmeg, and the butter until the mixture is crumbly. BLend the 3 tablespoons of the parsley, sprinkle the mixture over the fettuccine mixture and bake for 20 to 25 minutes, or until it is bubbly around the edges. Sprinkle the fettuccine with the remaining 1 tablespoon parsley. Serves 6. |