Taste and Memory are close companions. I often find that a taste of the past is a literal thing and when I achieve it, the time is truly sweet–even if the recipe is a savory!
One of our family favorites is pasta with white spinach sauce–that I developed from tasting it in Agrigento Siciliy.
The memory is a sweet one ! We were there in 1980. I was pregnant with Jennie==about six months along and we arrived only to find that our reservation had not been made; We waited in the hotel lobby==Joseph and his pregnant wife (me) with no room at the inn. After 8 the hotel manager turned over the last room in the area to us and after depositing our luggage there we rushed down to the hotel dining room for dinner; The pasta of the night was farfalle with spinach sauce–white sauce with spinach and a touch of nutmeg.
I use a basic white sauce recipe. add cooked spinach and grated romano cheese until it is the correct consistency for us, pour it over the half pound or whole pound of farfalle and enjoy!
Here is the basic white sauce recipe:
Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutes
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 cup milk
- dash salt
- dash white pepper
Preparation:In heavy saucepan over low heat, melt butter. Stir in flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (This mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste. Makes 1 cup.
I use this amount for 1/2 pound
I use one percent milk and about 1/2 cup grated romano and 1 pckg (10) frozen spinach drained and cooked–add those right after the milk. Don’t forget the fresh grated nutmeg!