Nuts and bolts

Recipe from: 6/2/1993 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 200
    g
    pasta screws
  • 90
    g
    butter
  • 2
    cloves garlic, crushed
  • 60
    ml
    cake flour
  • 500
    ml
    milk
  • 60
    ml
    dry white wine
  • 1
    kg
    uncooked spinach
  • 50
    g
    Rigatello or Parmesan cheese, grated
  • 250
    g
    mature Cheddar cheese, grated
  • salt and milled black pepper
  • 125
    ml
    chopped pecan nuts
  • 125
    ml
    fresh brown breadcrumbs
  • 15
    ml
    chopped fresh herbs (basil, rosemary, origanum, thyme and sage)
 

Method

 
Cook pasta in plenty of boiling salted water until al dente, drain and rinse briefly under cold water to prevent sticking. Melt butter in a large saucepan and sauté garlic for a few seconds. Stir in flour and cook for 2 minutes, then whisk in cold milk and wine to make a smooth sauce. Simmer for a few minutes, then remove from stove and stir in chopped spinach, cheeses, pasta, seasoning and most of the nuts. Tip into an ovenproof dish and sprinkle with remaining nuts and breadcrumbs mixed with chopped fresh herbs. Bake at 200 ºC for 15 to 20 minutes, or until golden brown and bubbling. TOTAL KILOJOULE COUNT: 14 235 kJ (3 400 Cal). A portion: 2 375 kJ (565 Cal).
 

Read more on: bake
 

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