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Rolando Beramendi has provided this recipe from his book
Spread on toast
light soups and pasta dishes
This is the perfect match with Dievole DOP Chianti Classico Extra Virgin Olive Oil
with a medium-intense flavor and complex aroma
Rustichella Tonnarelli agli Spinaci - Spinach Etruschi Rolando Beramendi has provided thisRustichella Spinach Tonnarelli gets it's amazing flavor from pureed spinach. Slightly thinner than spaghetti, this shines in simple and nourishing preparations. Toss with extra virgin olive oil and garnish with shaved Parmigiano Reggiano and toasted walnuts or pine nut. This pairs nicely with pesto and vegetable based sauces. Please enjoy al dente. Please dont overcook. Cooking time: 8 10 minutes. Ingredients: Wheat Semolina, spinach 2. 5%, and water.
