John Myers
Ingredients for 2 servings:
- 1 cup of cream
- 100 ml water
- 5 cherry tomatoes, without stem
- 50 g leaf spinach (frozen)
- some flour to thicken the sauce
- Salt
- pepper
- Broth, granulated
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Bring the cream and water to a boil in a saucepan. Meanwhile, whisk together about 25 ml of cold water with about 2 tablespoons of flour until smooth. Slowly stir the flour water into the boiling liquid. The sauce should be runny, but not so thick that the pasta is swimming in it. Remove the pan from the heat and add the diced leaf spinach to thaw. Wash the cherry tomatoes and cut them into 5 mm thick slices. Season the sauce with salt, pepper, and stock powder, and carefully stir in the tomato slices at the very end. Bring back to a boil briefly on the stovetop. Tastes best with farfalle. With this recipe, be careful not to overcook the vegetables. The tomatoes should really only be warmed through. Also, you shouldn’t make this recipe with creamed spinach, if only for its appearance.
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