Scialatelli with Sorrento lemo and spinach cream
Scialatelli with Sorrento lemo and spinach cream
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.
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