17 September 2012
Samuele Crestale, Brand Chef at Carluccio’s
Penne Giardiniera
Ingredients
Preparation
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For the Spinach Balls: Cooked Spinach, strained 250g
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Breadcrumbs 35g
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Egg 1
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Garlic, finely chopped 2g
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Parmesan Cheese 45g
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Ground Nutmeg 3g
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Salt & Pepper 5g
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To finish the dish: Penne Regine 500gr
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Butter 80g
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Red chilies, finely chopped 20g
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Courgettes, grated 600g
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Garlic, finely chopped 20g
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Parmesan Cheese 240g
Serves 4
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