- Cooking at the table
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01. May 2014
Peel the shallot and the garlic, and chop finely.
In a small frying pan heat the first portion of butter (1). Cook the shallot and garlic in it gently until transparent. Pour in the bouillon, cover and then allow everything to cook for about 10 minutes. Then add the cream and purée the sauce with a hand-held blender. Season with salt and pepper.
Cut the white bread into small cubes. Heat up the olive oil and the second portion of butter (2) in a non-stick frying pan. Fry the bread cubes in it on medium heat turning frequently until golden. Then lightly salt the croûtons and season with a little curry powder.
Bring plenty of salted water to the boil. Place the angel hair spaghetti in it and cook until al dente.
In the meantime wash the spinach thoroughly.
When the angel hair spaghetti is ready, add the spinach and just let it reach the point of wilting. Then drain everything in a sieve and allow to drip, then return to the frying-pan immediately. Add the hot garlic sauce, mix it all carefully and serve on a large prewarmed platter or in deep plates. Sprinkle with the croûtons and some grated parmesan or Sbrinz as desired.
Annemarie Wildeisen's KOCHEN