Symbol of peace or salvation, the olive tree is one of the protagonists of our tables during Easter. So why not bring it to our dishes as well? I love Olive Leaves, a tasty and colorful fresh pasta, you can dress it as you prefer, we simply chose butter and sage, with a final sprinkle of Parmesan.
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I leave you some fresh pasta recipes, but if you take a tour of the blog you will find many more
- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 5 oz spinach, cooked, boiled (frozen, squeezed)
- 2 1/3 cups semolina flour
- 1 tbsp olive oil (a nice spoonful)
- 2 tsp fine salt (2 level teaspoons)
- 2/3 cup water
Steps
I used frozen spinach, I let them thaw, squeezed them well to remove all excess water, and blended them with an immersion blender until creamy.
On a work surface, place the semolina flour in a well, add the spinach puree, oil, salt, and gradually the water. I recommend not adding it all at once as it may be too much due to the water content in the spinach.
Knead the ingredients well, you should obtain a rather compact and smooth dough.
Wrap it in a sheet of plastic wrap and place it in the fridge to rest for a few hours.
After the resting time, take the dough, remove the plastic wrap and cut it into pieces.
Cut into small pieces, more or less large depending on your taste.
Now start preparing the olive leaves. Take a piece, place a knife without a serrated edge on the surface, press lightly, pulling towards you. I recommend placing your thumb to prevent them from closing.
Try to open and slightly lengthen the leaf.
Lay them on a floured table and sprinkle the surface with semolina. You will obtain about 550 grams of olive leaves.
Once ready, toss them in salted boiling water, they will cook in about 10 minutes.
Drain them and toss them directly into the pan where you previously melted the butter and sautéed the sage. Toss them, sprinkle with grated Parmesan, and voilà, the dish is ready!
Tips, Advice
You can make the Olive Leaves (fresh pasta) in the size you prefer, the bigger you make the pieces, the larger the pasta will be, it obviously depends on your taste.
I recommend squeezing the thawed spinach well and adding water to the dough little by little, so you can adjust the consistency. You should get a dough that is not too soft, but not too hard, it should be easily workable.
With these ingredients, you will obtain about 550 grams of fresh olive leaves.
Here are some more fresh pasta recipes:
Colorful Streamers of Fresh Pasta
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