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Salsa Di Spinaci Con Uova




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Salsa Di Spinaci Con Uova

120 ml Olive oil

50 ml Lemon juice

2 tb Capers

250 g Spinach leaves, torn roughly

6 ea Lettuce leaves, torn roughly

Salt & pepper Fresh pasta of your choice Sprigs continental parsley Combine oil, lemon juice, capers, spinach & lettuce in a food processor. Blend until smooth. Season well with salt & pepper. Cook the pasta until *al dente*. Heat spinach puree slightly, being careful not to overcook or burn. Add to well drained pasta & combine. Garnish with parsley.

Adapted from Sue Lloyd & Jacquie Keys, "A Passion for Pasta".

From: Sherree Johansson.

 

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