E 'beginning that aspect of the Christmas period an opportunity to prepare this pasta shape Ikea: the moose organic whole, Lapland style remind me of those places, you no?
What better day then, if not the last day of holidays? Greet Father Christmas and Epiphany, and we return to our commonplace lives ... at least until next year.
Serves 4: 300g pasta format elk or anything you like, a sausage, two cubes of frozen spinach, 2 figs more than a few slices to decorate, unsalted vegetable broth, a small shallot, a clove ' garlic, half a glass of white wine, a knob of butter to thicken, olive oil, Parmesan cheese, salt and pepper.
Boil spinach quickly, squeeze well and chop coarsely with a knife. Mince the shallot, peeled garlic and fry a couple of minutes in a little olive oil. Add the sausage, and cook for about 5 minutes, pour the white wine and let evaporate. Meanwhile, boil the pasta for half the cooking time required in salt water. United spinach in the pan and dried figs, cut into small pieces and let it go, remove the garlic and pour the drained pasta well. Mix well with seasoning paste and add two ladles of hot broth. Let me finish cooking and add salt and pepper.
Once ready remove it from heat and stir in like a risotto, and a knob of butter and grated Parmesan cheese. Garnish with a few slices of dried fig and serve.
I understand that the combination with dried figs can make a attimino skeptical, but in fact the sweetest figs in contrast with the sausage gives a perfect balance of sweet and sour taste .. the principle is the same as those sandwiches dried figs and raisins to eat along with sausage or cheese in the highland cold days ..
Bon Appetit!
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