Recipe Tip: Pasta: Pappardelle with Mascarpone and Fresh Spinach - Falstaff
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Constantin Fischer prepares a quick pasta dish that needs only a few ingredients.
- 500 gfresh spinach
- 750 mlchicken stock
- 250 gmascarpone
- 2egg yolks
- 1 clove(s)peeled garlic
- ½ teaspoon(s)coriander seeds
- olive oil
- truffle oil
- 500 gpappardelle
- parmesan cheese
Step 1Bring a pasta pot of salted water to the boil. Poach the fresh spinach in the pasta water for 2 minutes, remove it from the boiling water and plunge it in icy cold water. Squeeze spinach well to remove excess moisture and set aside.
Step 2Bring the chicken stock to the boil in a pan and stir in the mascarpone cheese. Let the liquid cool down slightly and stir in the egg yolk.
Step 3Halve the garlic clove, chop the cooked spinach and add both to the sauce together with freshly ground coriander and some olive oil. Bring to the boil, then remove from heat again and add some truffle oil just before serving.
Step 4Bring the pasta to the boil with salted water previously used to cook the spinach, remove when cooked al dente and drain in colander.
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