cooking challenge week five: penne giardiniera

This week the cooking challenge takes us back to continental Europe. To la bell'italia, to be specific. Everytime I go to Carluccio's (one of the best restaurant chains in the world!) I order penne giardiniera. No matter what else is on the menu, I always return to the old favourite. After four years of eating it in store, I've finally worked out how to make it at home. I've got to say, I was surprised at how close this was to the original.

You will need:

1kg English spinach leaves, rinsed

4 cloves garlic

1 nutmeg seed

300g parmesan cheese

100g butter

2 large courgettes

2 mild red chillis, deseeded and chopped into small pieces

1 egg, beaten

1/4 cup breadcrumbs

Large Penne Pasta

2 tablespoons olive oil + extra for shallow frying

What to do:

Put a little water in a large saucepan and bring to the boil. Add the spinach leaves, put a lid on it. Simmer for approximately two minutes, pour into a colander and strain over a bowl. Press with a wooden spoon until as much liquid is released as possible. Place 1 clove of garlic, finely chopped, into a large bowl. Add the spinach, the beaten egg, and 1/4 cup of grated parmesan cheese.

Grate a few lashings of nutmeg (approximately a teaspoon full) and add half of the breadcrumbs. Stir. Add more breadcrumbs if it's too moist.

Get some olive oil going on high heat, in a large frying pan. Form the spinach mix into loose, palm size balls and, once hot, add to the oil. Fry until lightly browned and then transfer to an oven tray. Set aside.

Bring some salted water to boiling point, in a large saucepan, and add the pasta. Cook until al dente according to packet instructions. Strain through a colander. Set aside.

Place the spinach balls in the oven on 150'c for 10 - 15 minutes, to crisp up and reheat.

In a large frying pan, over moderate heat, melt the butter. Add the rest of the garlic (finely chopped) and the chilli and stir until lightly browned. Grate the courgettes into the frying pan, and season with a few more gratings of nutmeg, salt and cracked pepper. Stir and fry for a few minutes - careful not to brown anything! Grate approximately 200g of parmesan cheese, reserving any extra. Immediately add the pasta, and 2 tablespoons olive oil. Mix well, then serve. Place spinach balls on top of the pasta and garnish with extra parmesan. These quantities should comfortably serve four or five people.