Wednesday, 28 January 2009

Mange Tout and Spinach Spaghetti

Receita em Portugues AQUI

My wife arrived home and due to circumstances she was only able to get herself and my son something to eat, so I was left to fend for myself.

So I looked in the fridge gathered a few old things and asked the Chef's inspiration Gods to help me..... What I found was some old "mange tout" in the veg compartment, I remembered I had some frozen spinach portions in the freezer, but I was feeling like having pasta...after a short moment of indecision I further looked into the fridge and I found an old piece of cheddar cheese that was nearly dried... and "ping" it just popped into my head. So without further a due.

Recipe Ingredients:

  • 1 medium onion (finely chopped).
  • 1 garlic clove (finely chopped).
  • 1 soup spoon full of butter.
  • 1 glass of milk.
  • 5 portions of spinach (or if you using fresh about 100grs finely chopped).
  • 1 soup spoon of plain flour diluted in a little water.
  • 2 soup spoons of cheddar cheese (if you want more flavour add a tea spoon of Parmesan too).
  • 200grs of spaghetti.
  • 1/2 tea spoon of paprika
  • 1 little bunch of dill (finely chopped).
  • a little olive oil.
  • salt and black pepper to taste.

So simple yet so tasty, I know is very green so not much in the colour but what you cannot see is the textures that this dish creates and enables you to feel, not to mention taste.

Boil the pasta this will take about 10-12 minutes, more than enough time to do the sauce. On a frying pan put a glug of olive oil and once hot add the garlic and the onion, let them fry until the onion is translucent, at this stage add some pepper, salt and the mange tout, stir fry it for about 3 minutes then add the milk. Let it heat up until the milk starts bubbling, now put in the spinach, butter and half a tea spoon of paprika, letting this simmer until the spinach melts completely and blends with the milk (for fresh spinach this will take less time). Now add the diluted flour and the cheese (or cheeses), continuously stir should get nice and thick (ish) add the dill now and dish it over the spaghetti.

When you eating, you get the most amazing crunchiness from the mange tout and the softness from the cream and the spinach, it is quite delicious too. Enjoy.


Sophie said...

This looks so good!

Alexandra Moura said...

Muito bom,bjs Alexis

Ricardo said...

it was very good indeed, I can still taste it in my mind...thanks for the comment and dropping by.cheers!!

Ricardo said...

Merci Alex..appreciated as always..thx for visiting

Anonymous said...

That looks great! I'm not familiar with mange tout - will you fill me in?

Ricardo said...

Hello there, thanks for the comment, and you dropping by...Mange tout is a green bean very tender and crispy when cooked, it has a sweet taste with a slightly bitter after-taste, I added a link to a picture bellow, hope this explains it. :)

Anonymous said...

Mmmmm, good way to use what's in the fridge!

Anonymous said...


Ricardo said...

thank you for your comment and the visit " I really appreciate it" I agree is a good way to use stuff that otherwise would go bad. cheers!!

Ricardo said...

You are more than welcome...anytime thank YOU :)


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