Vegetables Recipes - Milanese Spinach and Anchovy Pasta

Ingredients

• 50 g/2 oz/1 small can anchovy fillets

• 45 ml/3 tbsp milk

• 450 g/1lb spinach

• 1 bunch of spring onions (scallions), chopped

• 45 ml/3 tbsp olive oil

• 25 g/1 oz/2 tbsp butter

• 150 ml/2/3 cup vegetable stock

• 1.5 ml/1/4 tsp freshly grated nutmeg

• 30 ml/2 tbsp crème fraiche

• Freshly ground black pepper

• 350 g/12 oz spaghetti

• 25 g/1 oz Milano salami, thinly sliced and cut into strips

• Grated Pecorino cheese

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Method:

1. Soak the anchovies in the milk for 5 minutes, drain and chop. Well wash the spinach under running water.

2. Place in a saucepan without extra water. Cover and cook gently for 4-5 minutes until really tender. Drain well then squeeze out any remaining moisture.

3. Fry (sauté) the spring onions in the oil and butter for 5 minutes until soft. Add the anchovies and spinach and cook for a further 1 minute.

4. Blend with the stock until smooth. Stir in the nutmeg and crème fraiche and season to taste with pepper.

5. Return to the saucepan and heat through, stirring, until piping hot.

6. Meanwhile, cook the spaghetti according to the packet directions. Drain.

7. Pile on to a serving dish. Spoon the sauce over and top with the strips of salami. Serve with grated cheese.