Smoked Spinach Rigatoni with Preserved Lemon Pangrattato
Ingredients
Smoked spinach sauce
- 5x Lapsang schsong teabags
- 500g spinach
- 100g parsley
- 150g naturli spread
- 150g flour
- 500g oatmilk
- 300g veg stock
- 20g dijon mustard
- 2 lemons juiced
- Seasoning to taste
Preserved lemon pangrattato
- 500g stale sourdough, blitzed
- 4 garlic cloves
- 1 whole preserved lemon, finely chopped
- 50ml olive oil
- 10g salt
- Pinch pepper
- 50g Parsley
Method
- For the Pangrattato: blend everything until coarse, transfer to bowl and mix well.
- Line a baking tray and place the mixture on top, bake until golden in a medium/high oven. Remove the mixture and let cool for later.
- Next, bring large pan of water to the boil with the teabags to create a smokey water, add spinach and parsley and blanch for 30 seconds, transfer to iced water immediately, save the water for later.
- Drain and squeeze all moisture out of of the spinach and parsley and transfer to mixer.
- In a pan make a roux with the butter and flour until you form a paste. Stir through milk and whisk until smooth. Add veg stock and season to taste.
- Add the emulsion to blender and puree until vibrant green, strain and add in lemon juice, season to taste,
- Cook your pasta as per instructions, drain and combine with sauce in a pan using some of that saved water, top with the Pangrattato and serve.