Region: Italy
Category: Pasta with Beef
Season: Any
Difficulty: Easy
Lasagnette is a flat pasta about 1/2 inch wide with a ruffled edge. It’s quite a nice pasta to use with a luscious meal like this because it’s chewy. This preparation, inspired by a dish I had in Tuscany once, should be served piping hot. Use the lesser amount of mascarpone cheese for a less rich dish.
Yield: Makes 4 to 6 servings
Preparation Time: 45 minutes
2 pounds spinach, heavy stems removed, washed well
1/4 to 1/2 cup mascarpone cheese
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
3/4 pound lasagnette
1 pound filet mignon, cut into four 1-inch thick steaks
Freshly grated parmigiano-reggiano cheese for sprinkling
1. In a large saucepan or stock pot, place the spinach with only the water adhering to it from its last rinsing, cover, and wilt over high heat, turning once or twice, about 4 minutes. Remove to a strainer and drain well by pressing out with the back of a wooden spoon. Finely chop the spinach, then, in a bowl, stir into the mascarpone, olive oil, garlic, and season with salt and pepper. Transfer to a small skillet and turn the heat to low while you continue the preparation. (Turn the heat off if it’s bubbling too much).
2. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing. Transfer the pasta to a bowl and toss with the spinach, then transfer and arrange on a serving platter.
3. Meanwhile, in a cast-iron skillet, heat a film of olive oil over very high heat for 10 minutes with the exhaust fan running full blast. Pan-fry the filet mignon until dark brown on both sides, about 10 minutes in all. Remove and thinly slice. Arrange on top of the pasta and serve with a sprinkling of parmigiano cheese and some pepper.
Posted: 12/14/2006
