Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crumble
Linguine
Sauce
How it's done
Crumble
Heat the oil in a frying pan. Reduce the heat, fry the breadcrumbs and rosemary for approx. 5 mins. until crispy. Remove, season with salt and set aside.
Linguine
Cook the linguine in boiling salted water until just al dente, drain and reserve approx. 100 ml of the cooking water.
Sauce
Heat the oil in the same frying pan. Add the shallot, sauté for approx. 3 mins., add the tomatoes, cook briefly. Add the spinach in batches, allow to wilt. Pour in the cream and reserved cooking water, reduce for approx. 5 mins., season. Add the linguine, mix and plate up. Sprinkle the reserved crumble on top.
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