Pappardelle with white fish, roquefort and spinach sauce
6 servings
20 minutes
Pappardelle with white fish, Roquefort, and spinach sauce is an exquisite Italian recipe embodying a harmony of flavors. The wide and tender pappardelle pasta soaked in creamy white fish sauce acquires a refined texture. Roquefort adds noble spiciness to the dish, while spinach brings freshness and lightness. Capers and thyme enrich the aroma, creating an exquisite balance, while Parmesan finishes the composition with a light nutty note. This recipe was born in Italian gastronomic tradition where pasta is not just a dish but a true ritual. It combines sea notes with rich creamy tones, making it an ideal choice for a romantic dinner or festive table. It pairs perfectly with medium-aged white wine that highlights the creamy texture of the sauce and reveals flavor gradations.
1
Cook the pappardelle al dente, adding a little olive oil and salt to the water.
- Olive oil: 50 ml
- Salt: to taste
2
For the sauce, sauté a large onion and a couple of large garlic cloves in a mixture of melted butter and oil until translucent.
- Clarified butter (ghee): 50 g
- Onion: 1 piece
- Garlic: 4 cloves
3
Add finely chopped raw white fish to the pan (I have white amur).
- White fish: 300 g
4
Then we add chopped spinach leaves and crumbled Roquefort there.
- Fresh spinach leaves: 300 g
- Roquefort cheese: 100 g
5
We add thyme leaves, a handful of rinsed capers, freshly ground pepper, and a bit of chili pepper.
- Fresh thyme: to taste
- Capers: 50 g
- Ground black pepper: to taste
- Green chili pepper: to taste
6
We pour everything with low-fat (15%) cream.
- Cream: 200 g
7
We boil everything for 5 minutes, no more.
8
Pour hot pasta with sauce, drizzle with olive oil, and sprinkle with parmesan.
- Olive oil: 50 ml
- Grated Parmesan cheese: 50 g
