Helix-shaped Pasta with Spinach, Skrei Cod Botarga and Lugana Riserva Sergio Zenato, 2016
Ingredients
- 320 g of helix-shaped pasta by Mastro Pastaio
- 600 g fresh spinach
- 1 small shallot
- 1 glass of Lugana Riserva 2016 Zenato (room temperature)
- 100 g cod botarga Skrei
- Salt to the taste
- Extra virgin olive oil
- Ice
- Spray bottle
Directions
Blanch the spinach and some chopped shallot in salted boiling water for a few seconds, then drain and cool them in a bowl filled with water and ice.
Blend everything with the addition of olive oil and salt until you reach a smooth sauce-like consistency.
Cook the pasta ‘al dente and then stir in the sauce. Decorate the dish with a few fresh leaves of spinach, some cod botarga and 2-3 sprays of Lugana wine.
