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Pasta with cream of spinach and pepper from Szechuan selvatico à la Didi

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Ingredients for 4 servings:

  • 500g pasta
  • 5 liters of water
  • Salt
  • 500 g creamed spinach, frozen
  • 200 ml cream
  • 5 tsp Sichuan pepper, wild

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Pasta with spinach cream sauce and wild Szechuan pepper à la Didi

Cook the pasta according to the instructions in 5 liters of water with 5 teaspoons of salt until al dente. Remove the stems, thorns, and seeds from the Szechuan peppercorns, using only the pods. Roast them with a drop of olive oil. Crush the roasted pods in a mortar and pestle and add them to the thawed spinach. Bring the seasoned spinach to a boil with 200 ml of cream and season with salt. Serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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