Stabilizing cornstarch gel
- Water150 g
- Cornstarch10 g
Spinach & cheese sauce
- Olive Oil2 spoonfuls
- Lemon juice1/2 lemon
- Black Peppera few sprinkles
For serving
- Parmigiano Reggiano, grated
From previous steps
- blanched spinach
Step 2: Make the sauce
Make the stabilizing gel: add the cornstarch and water to a small saucepan. Mix together until dissolved. Turn the heat to low and, while whisking, bring it to just below a .
The starch should begin to thicken. Stir to ensure there are no clumps, then turn off the heat. Set aside.
Add the spinach, garlic, cheese, olive oil, lemon juice, and as much fresh cracked black pepper as desired to a blender. Pulse once or twice. Pour in the cornstarch gel and blend everything together to create a stable of the cheese, pepper, and gel. Give it a taste, and add a touch of salt if needed. Store in the fridge for up to 3 -4 days.
Step 2: Make the sauce
Stabilizing cornstarch gel
- Water150 g
- Cornstarch10 g
Spinach & cheese sauce
- Olive Oil2 spoonfuls
- Lemon juice1/2 lemon
- Black Peppera few sprinkles
For serving
- Parmigiano Reggiano, grated
From previous steps
- blanched spinach
Make the stabilizing gel: add the cornstarch and water to a small saucepan. Mix together until dissolved. Turn the heat to low and, while whisking, bring it to just below a .
The starch should begin to thicken. Stir to ensure there are no clumps, then turn off the heat. Set aside.
Add the spinach, garlic, cheese, olive oil, lemon juice, and as much fresh cracked black pepper as desired to a blender. Pulse once or twice. Pour in the cornstarch gel and blend everything together to create a stable of the cheese, pepper, and gel. Give it a taste, and add a touch of salt if needed. Store in the fridge for up to 3 -4 days.