Fratelli Perata Orecchiette with Spinach and Mushrooms
Pasta
is a good thing. If you're eating Beef Wellington, you could serve it
with mashed potatoes and creamed spinach. Or you could make a pasta
side dish that has the same spinach flavors, but is hearty enough to
serve to the non-beef eating friend who might be at the table. Portion
control is probably key here. Orecchiette are pasta shaped like “little
ears,” are from Southern Italy, but also, diplomatically, eaten in
Northern Italy.
12 oz fresh spinach
3 cloves garlic, minced
olive oil for sautéing and to finish
10 oz sliced crimini mushrooms
1/4 t nutmeg, ground
1/3 cup heavy cream
2 T butter
6 oz Orecchiette, dry
Parmigianno grated
Rinse
spinach, sauté over medium heat with a splash of olive oil and the
garlic. Remove to a clean bowl when cooked, about 5 minutes. Add
another splash of olive oil, sauté the mushrooms until tender but not
weeping any liquid. Add the spinach back to the sauté pan with the
mushrooms, toss to blend. Add a dash of nutmeg, toss again. Add cream
and butter; simmer at a very low temperature for 10 minutes. Set aside
while the pasta finishes cooking.
Cook Orecchiette as
directed on the package. Be sure to use plenty of water or the little
ears will stick to each other and form a tower of pasta. Drain when
done, add to the sauté pan of spinach and mushrooms, and toss well.
Grate an ounce of Parmigianno onto the pasta, toss again. Add some
pasta water if too dry. Place in serving bowl with additional cheese
available on the table. Serve on its own or as a side to the Beef
Wellington. A universal dish, this is great with the Tre Sorelle,
Cabernet Sauvignon, Barbera...well you get it. Enjoy!