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Rigatoni with spinach, pecorino and anchovy sauce
Fruit and vegetables
½
onion
, diced
3
garlic
cloves, chopped
1
rosemary
sprig, leaves removed
250g/9oz baby
spinach
1
garlic
clove, smashed
Tins, packets and jars
100g/3½oz
semolina
flour
6
anchovies
pinch
dried chilli
flakes
Cooking ingredients
400g/14oz ‘00’
flour
2 tbsp olive
oil
, for frying
salt and freshly ground
black pepper
60g/2¼oz stale
breadcrumbs
2 tbsp
olive oil
pinch
salt
Dairy, eggs and chilled
3 free-range
egg yolks
3 free-range
eggs
50g/1¾oz
pecorino
50g/1¾oz
pecorino
, finely grated
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