TAGLIATELLE WITH SPINACH AND RICOTTA
Have you ever tried my delicious and easy-peasy tagliatelle adorned in a velvety duet of ricotta and spinach?
The Duo of Spinach and Ricotta
Embarking on a journey often unravels pleasant surprises, and my recent peregrination through my beloved Montpellier’s charming restaurants was no exception. It was here that I stumbled upon a delicious dish : tagliatelle with spinach and ricotta. Oddly, despite my cooking endeavours, I had never ventured into the ricotta-infused creations…
As I perused the menu in a quaint Montpellier restaurant, my attention was intrigued and slightly puzzled by my own neglect of ricotta in the kitchen, I decided to explore this seemingly fashionable combination. Little did I know, this escapade would unveil a world of tastiness hitherto unexplored in my gastronomic repertoire.
Fashionable Fusion
According to a knowledgeable friend, the pairing of ricotta and spinach has become a culinary trend of sorts. While I may have been oblivious to this fashionable union, the realization sparked an eagerness to delve into this classic combination. In the ever-evolving world of gastronomy, trends weave through our kitchens, and it seems that ricotta and spinach have taken centre stage. Ha, ha. A food blogger who does not know that. Well, we cannot always be here and there or be “au four et au moulin” as we said in French! I absolutely love this expression!!
Au Four et au Moulin
The French expression “au four et au moulin,” resonating from the XVIIe century, offers a whimsical perspective on the challenges of being everywhere at once. In those bygone days, peasants utilized the mill for their bread and the oven for their cooking, illustrating the impossibility of being in two places simultaneously. As a modern-day food blogger, the sentiment rings true, there are toothsome territories left unexplored, and the tagliatelle with spinach and ricotta presented itself as a delicious invitation to bridge that gap.
Wine Pairing with Petite Arvine
For my tagliatelle with spinach and ricotta, I propose a white Petite Arvine from the Aosta Valley.
Petite Arvine finds its roots in the Valais region of Switzerland and has gracefully extended its presence to the enchanting Aosta Valley, thriving in high-altitude vineyards. Revered for its capacity to produce luminous and aromatic wines, this grape variety adds a touch of sophistication to the wine world.
As we uncork a bottle of Petite Arvine, we encounter a straw yellow wine with an intricate floral nose, aromas of grapefruit, lemon, fennel, rhubarb, violets, and wisteria. The wine reveals layers of citrus fruits, honey, mineral notes, and a surprising hint of saltiness on the finish.
From Stainless Steel to Neutral Barrels
Petite Arvine gracefully adapts to various styles, offering a spectrum of experiences. Aged in stainless steel, it emerges as a dry, racy, fresh, and citrusy. Alternatively, when aged in neutral barrels, it transforms into a rich, smooth, and complex revelation with notes of rhubarb.
This noble grape presents itself as full-bodied with a refreshing quality, striking a harmonious balance. The acidity, ranging from medium to high, contributes to its overall freshness and liveliness. While Petite Arvine is best enjoyed within a few years of harvest, the finest specimens can gracefully age for up to a decade, gaining additional complexity and depth.
Aosta Valley’s Wine Wonderland
This small yet exceptional wine region, with its high altitude and extreme climate, provides an ideal envelope for growing cool-climate grape varieties. Petite Arvine stands as a unique white wine variety, earning its moniker as the “Diva” of Swiss grapes…
Tagliatelle Chronicles
You may be a tagliatelle lover, why not discovering some more recipes with it ?
What about a minestrone soup with tagliatelle or the iconic tagliatelle ragu bolognese ?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
TAGLIATELLE WITH SPINACH AND RICOTTA
Ingredients
- 250 g tagliatelles fresh
- 100 g spinach leaves
- 1 shallot chopped
- 70 g ricotta
- 5 cl cooking water
- 1 tbsp greek yogurt
- olive oil
- Parmesan freshly grated
Instructions
- In a pan, soften the shallot in a little bit of olive oil.
- Add the spinach and cook for a further 5 minutes.
- Meanwhile, cook the tagliatelles in a large saucepan for 5 minutes.
- In a bowl, mix the ricotta with the yogurt.
- Drain the pasta keeping the cooking water.
- Combine them in a pasta bowl with the spinach and the ricotta preparation.
- Serve immediately with a drizzle of olive oil and some Parmesan if you wish.
Notes
