This dish comes from the excellent cookbook Grundkøkken(basic kitchen) by danish chefs Nikolaj Kirk and Mikkel Maabjerg.
Serves 4-5
800g rocket
3 garlic cloves
Approx 3/4dl EVOO
3-4 sprigs basil
2 red chilies
400g spaghetti
180g ricotta
140g parmagiano reggiano
Wash and split rocket in two piles. Chop the garlic fine. Heat a large sautepan and add 2 tbsp olive oil.
Add garlic and saute until lightly golden. And basil leaves and one pile of rocket. Put a lit on and steam/fry for 2-3 minutes.
Take the pan off the heat and add the content to a foodprocessor. Add a large handfull of rocket from the second pile and blend it.
Deseed chilies and chop fine. Add to the foodprocessor along with salt, freshly ground black pepper and the rest of the olive oil. Process to a fine paste and set aside.
Cook the spaghetti al dente. Drain and add to the sautepan from before. Add the rocket paste along with the rest of the fresh rocket and heat through.
Distribute the ricotta over the spaghetti with a fork and fold it it. Serve at once with freshly grated parmagiano reggiano.
Enjoy..!
Serves 4-5
800g rocket
3 garlic cloves
Approx 3/4dl EVOO
3-4 sprigs basil
2 red chilies
400g spaghetti
180g ricotta
140g parmagiano reggiano
Wash and split rocket in two piles. Chop the garlic fine. Heat a large sautepan and add 2 tbsp olive oil.
Add garlic and saute until lightly golden. And basil leaves and one pile of rocket. Put a lit on and steam/fry for 2-3 minutes.
Take the pan off the heat and add the content to a foodprocessor. Add a large handfull of rocket from the second pile and blend it.
Deseed chilies and chop fine. Add to the foodprocessor along with salt, freshly ground black pepper and the rest of the olive oil. Process to a fine paste and set aside.
Cook the spaghetti al dente. Drain and add to the sautepan from before. Add the rocket paste along with the rest of the fresh rocket and heat through.
Distribute the ricotta over the spaghetti with a fork and fold it it. Serve at once with freshly grated parmagiano reggiano.
Enjoy..!
