Spinach trottole recipe with celery, spring greens, sausage and black pudding.
This spinach trottole recipe (trottole is a type of pasta, and they are made with spinach) can be super-healthy. Should you choose to ignore my advice and will not add some magical fried black pudding at the end.
Keep it vegetarian, it’ll still be tasty, but…why? Earthy deep flavor from the black pudding, delicious smoked fried sausage…Still healthy, they’re fried in olive oil. 🙂
- 200g spinach trotolle pasta
- 2 stalks of celery
- 200g spring greens
- 1 red onion
- 1 green chili (optional)
- 50ml olive oil
- 100g cheese
- 50g smoked sausage (optional)
- 50g black pudding (optional)
Chop the onion, slice the celery, shred the spring greens, de-seed (if you want) the chili and chop. Gently soften the onions, celery and chili in the olive oil for 5 minutes. Add the spring greens and leave to wilt in the heat. Add a pinch of salt to taste.
Meanwhile put the pasta to boil in plenty of salted boiling water. Add some water from the pasta pot (half a glass) to the sauce pan and keep cooking to soften the spring greens. They’ll cook for about 14 minutes until the pasta is ready, a bit of crunch in the greens is better texture.
Fry the smoked sausage and the black pudding in a separate pan, keep warm until the end, skip this if going vegetarian.
Drain the pasta, add the sauce made (it will be quite “dry” and not runny, but that’s the idea) and mix well. Depending on the choice of cheese (I chose mozzarella mini-balls) mix the cheese into the pasta.
Serve in a bowl sprinkled with some celery leaves over, a touch of olive oil and some black pepper to taste.