Fazzoletti with Lemon Cream, Pistachios and Oven Dried Cherry Tomatoes

By á-2053

Ingredients

• 10 cherry tomatoes
• 3 Tbs. butter
• 2 shallots, minced
• 1 12/ cups heavy cream
• 1 tsp. grated lemon zest
• 1/2 tsp. salt
• Pasta dough
• 1/2 lb. spinach, stems removed
• 1/4 tsp. black pepper
• 1/4 cup parmesan cheese
• 3 Tbs. shelled pistachio nuts, chopped

Preparation

Step 1

Heat oven to 175. Cut the tomatoes in half through the stem end and put them on a cake rack, cut side up. Dry tomatoes for 6 to 8 hours. The finished tomatoes should be shriveled and dry on the outside and soft inside. Cut each tomato half in two.
Butter a shallow 9 inch baking dish. In a medium saucepan, melt 1 1/2 Tbs. butter over moderate heat. Add the shallots and cook for 2 minutes. Add the cream, lemon zest, 1/4 tsp. of salt and 1/8 tsp. of pepper, and bring to a boil. Reduce the heat and simmer, stirring, until thickened, about 5 minutes. Roll out the pasta dough to less than 1/16 inch thick and cut into twelve 3 inch squares.
In a large pot of boiling, salted water, cook the pasta squares until almost done, about 3 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and rinse with cold water and dry on paper towels.

Heat the oven to 350. In a medium frying pan, melt the remaining 1 1/2 Tbs. butter over moderately high heat. Add the spinach, the remaining 1/4 tsp. salt and 1/8 tsp. pepper and cook, stirring until just wilted, about 2 minutes. Dip each pasta square in the lemon cream sauce, coating both sides, and fold diagonally into quarters forming triangles. Arrange triangles in the baking dish in overlapping rows with the spinach between each row. Sprinkle with the parmesan cheese and bake until fazzoletti are golden brown, about 10 minutes. Heat the remaining lemon cream sauce over low heat. Thin with some of the reserved pasta liquid if too thick. Stir in the tomatoes and the pistachios and serve over the fazzoletti.