Ingredients
-
400gr di scialatielli al limone di Sorrento Pastificio di Gragnano -
200gr boiled spinach -
200gr sole fillets -
4 table spoons of milk cream -
half an orange’s juice -
parmigiano reggiano -
Black salt from Cyprus -
extra virgin olive oil
Paired wine
Valdobbiadene DOCG Prosecco Superiore Millesimato
Method
Cook the pasta in plenty of salted water for 16 minutes. Meanwhile, in a non-stick pan, put a little olive oil and the filtered juice of half an orange.
Sauté the spinach and add the sole fillets. Season with salt.
Transfer everything to a bowl with high edges and with the immersion blender reduce to a cream.
Add grated parmesan and mix well. Drain the pasta and season with the cream.