Handkerchiefs With Spinach, Garlic And Pecorino Cheese
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        basic fresh egg pasta dough -- see * note
   2      tablespoons   salt
   4      ounces        extra-virgin olive oil
   8                    garlic cloves -- thinly sliced
   1      cup           dry white wine
   2      pounds        fresh spinach leaves -- cleaned, stemmed,
                        torn into pieces about 3" square
   1      cup           grated pecorino cheese
                        (preferably from sienna)
 

Preparation:

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. Bring 6 quarts water to a boil and add 2 tablespoons salt. Roll the Basic Fresh Egg Pasta dough out into 4 sheets, using the thinnest setting. Cut each sheet of pasta using a jagged pastry cutter into 4-inch squares. Set aside, and cover. Heat the olive oil in a large 12- to 14-inch skillet. Sauté the garlic over medium heat until light brown. Add white wine and bring to a boil, turn the heat off and set aside. Drop the pasta into the boiling water and cook 1 to 2 minutes until tender yet al dente. Drain the pasta in a colander over sink and pour into sauté pan. Turn heat to high, add spinach and toss until spinach is wilted but not completely shapeless. Stir in Pecorino cheese and pour into warm serving bowl. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5600)