Ingredients with Measurements:
- 1 lb. Puliszka (Polish pasta)
- 6 slices of bacon, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of fresh spinach, chopped
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Puliszka and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent.
4. Add the chopped spinach to the skillet and cook until wilted.
5. Pour in the heavy cream and stir until well combined.
6. Add the cooked Puliszka to the skillet and stir until well coated with the spinach and cream mixture.
7. Add the grated Parmesan cheese and stir until melted and well combined.
8. Season with salt and pepper to taste.
9. Serve hot with the crispy bacon on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 600
- Fat: 38g
- Carbohydrates: 43g
- Protein: 22g
Substitutions for ingredients:
- Instead of Puliszka, you can use any other type of pasta.
- Instead of bacon, you can use pancetta or ham.
- Instead of spinach, you can use kale or Swiss chard.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of Parmesan cheese, you can use any other type of grated cheese.
Variations:
- You can add cooked chicken or shrimp to the dish for extra protein.
- You can add diced tomatoes or sun-dried tomatoes for extra flavor.
- You can add red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to cook the Puliszka until al dente to avoid it becoming too mushy.
- You can cook the bacon in advance and store it in the fridge until ready to use.
- You can use frozen spinach instead of fresh spinach if you don't have fresh on hand.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Puliszka with Bacon and Spinach in a large serving bowl or on individual plates.
- Garnish with chopped parsley or basil for extra color.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, you can add a splash of milk or chicken broth to thin it out.
- If the sauce is too thin, you can add more grated cheese to thicken it up.
Food safety advice:
- Make sure to cook the bacon until crispy to avoid any risk of foodborne illness.
Food history:
- Puliszka is a type of Polish pasta made from flour, water, and sometimes eggs. It is similar to Italian pasta but has a slightly different texture.
Flavor profiles:
- The dish is creamy and savory with a hint of saltiness from the bacon.
Serving suggestions:
- Serve the Puliszka with Bacon and Spinach as a main dish for lunch or dinner.
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Region: Hungarian