Pasta and Spinach Terrine
|Butter||1 Ounce (30 Grams)|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Spinach fettuccine||8 Ounce (250 Grams)|
|Ricotta cheese||8 Ounce (250 Grams)|
|Frozen spinach||8 Ounce, thawed, drained and pureed (250 Grams)|
|Grated parmesan cheese||4 Tablespoon|
|Pine nuts||1 1⁄2 Ounce, toasted and chopped (45 Grams)|
|Chopped fresh basil||3 Tablespoon|
|Eggs||5 , lightly beaten|
|Sour cream||4 Ounce (1/2 Cup Or 125 Grams)|
|Freshly ground black pepper||1|
|Prosciutto slice/Ham slices||12|
1. Melt butter in a frying pan over a low heat, add onion and garlic and cook, stirring, for 4-5 minutes or until onion is soft. Set aside.
2. Cook fettuccine in boiling water in a large saucepan. Drain, rinse under cold running water and set aside.
3. Place ricotta cheese, spinach, Parmesan cheese, pine nuts, basil, eggs, sour cream and black pepper to taste in a bowl and mix (a) until smooth.
4. Chop fettuccine (b), add to spinach mixture and mix to combine. Spoon mixture into an oiled and lined 11 x 21 cm/4 1/2 x 8 1/2 in loaf tin (c) and cover with aluminum foil. Place tin in a baking dish with enough water to come halfway up the sides of tin and bake at 180°C/350°F/Gas 4 for 35-40 minutes or until firm.
5. Stand terrine in tin for 10 minutes, then turn out and set aside to cool. Wrap prosciutto or ham slices around terrine (d) to completely encase.