Penne Giardiniera | ExpatWomanFood.com
 
 

Posted on

17 September 2012

by

Samuele Crestale, Brand Chef at Carluccio’s

Penne Giardiniera

Ingredients

For the Spinach Balls: Cooked Spinach, strained 250g
Breadcrumbs 35g
Egg 1
Garlic, finely chopped 2g
Parmesan Cheese 45g
Ground Nutmeg 3g
Salt & Pepper 5g
To finish the dish: Penne Regine 500gr
Butter 80g
Red chilies, finely chopped 20g
Courgettes, grated 600g
Garlic, finely chopped 20g
Parmesan Cheese 240g
Servings
4
Person

Preparation

  • For the Spinach Balls: Cooked Spinach, strained 250g
  • Breadcrumbs 35g
  • Egg 1
  • Garlic, finely chopped 2g
  • Parmesan Cheese 45g
  • Ground Nutmeg 3g
  • Salt & Pepper 5g
  • To finish the dish: Penne Regine 500gr
  • Butter 80g
  • Red chilies, finely chopped 20g
  • Courgettes, grated 600g
  • Garlic, finely chopped 20g
  • Parmesan Cheese 240g
Cooks Note

Serves 4

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