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| Coarsely chop the white part of the leeks, the onion, the kernel,
the raw spinach (well washed, rinsed and drained) and the bacon. Place all these ingredients in a saucepan with the butte
and fry over a gentle heat. Once the mix is golden season with a pinch of salt and pepper, sprinkle with white wine, let it
evaporate, then add the chunks of tomato. Reduce the sauce slowly, then add a bit of single cream; stir well one more time
and simmer for 10 minutes. In the meanwhile boil the pasta in plenty of salted water, and once al dente drain it then mix
it with the sauce in a serving dish. Sprinkle with parmesan and serve. |
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Wine choice: |
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Colli Bolognesi bianco |
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