The Risotto-style Green Tea Spaghetti with Spinach, Burrata, and Green Tea Ginger Sand is another recipe of my creation, created for one of the Instagram columns I participate in weekly: #unafitnessaifornelli.
Did you know that if the pasta is “risottoed” it stops the sugar transformation process, making it more digestible and dietary?
Risotto-style cooking means cooking the pasta as you do with risottos, that is, creaming it in the pan with a liquid, often broth.
Some boil it first, while others, like in my case, cook it only and directly in the pan.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 bags green tea
- 2 quarts water
- 1 spring onion (green part only)
- 1.1 lbs spinach (fresh)
- 7 oz corn spaghetti
- 2 tablespoons pecorino romano (grated)
- 1 bag green tea (with ginger)
- to taste breadcrumbs (gluten-free)
- to taste extra virgin olive oil
- 1 burrata
- to taste salt and pepper
Steps for Risotto-style Green Tea Spaghetti with Spinach and Burrata:
▶ Prepared the tea by infusing three green tea bags in a pot with about 2 quarts of water.
▶ Sautéed the green part of the spring onion with a drizzle of extra virgin olive oil in a pan and added the spinach leaves until almost puréed, then added the gluten-free corn spaghetti.
▶ Cooked the spaghetti in a risotto-style by gradually adding the tea as if it were broth. Seasoned with salt and pepper, and about 5 minutes before the end, added two tablespoons of pecorino romano and turned off the heat leaving the spaghetti al dente after a creamy sauce had formed.
▶ Toasted the gluten-free breadcrumbs with a drizzle of oil and the contents of a bag of green tea and ginger.
▶ Plated by distributing part of a burrata – not cold – over the spaghetti and sprinkling with the bread and tea sand.
Affiliate Link #adv
The ideal pasta for risotto-style cooking is a high-quality one like those with Bronze drawing.
