Spinach – Spinaci in tegame
Here’s a simple way to give spinach a new twist.
Ingredients:
1 lb. frozen spinach
2 garlic cloves
3 Tbsp. extra virgin olive oil
salt to taste
Instructions:
1. Bring the spinach to a boil to thaw it and simmer for a few minutes, remove from heat drain and let cool.
2. Once cool squeeze out the excess water and then chop the spinach thinly.
3. In a skillet heat the olive oil and garlic cloves. Once hot add the spinach and cook at a medium heat for about 5 minutes mixing frequently. Add the salt and combine well.
Notes:
Serve hot as a side dish.
I have eaten a gorgeous dish of garlic-y spinach encased in an omellette and served to look like the Duomo. I’ve tried to recreate this, but I get a sloshy green omellette surrounding the spinach. Help! Do you know of an authentic Italian recipe for this super dish.
Thank you.
Marjorie Hewitt
ps I’ll be visiting Florence next year for an extended visit – will you send me details of your cooking school in Bologna please?
Marjorie, I don’t know the dish you’re describing, the only one I would suggest you is frittata with spinach a really simple dish. Cook the spinach directly in a skillet together with 1 or 2 cloves of garlic and extra virgin olive oil or if you prefer blench them in hot water before cooking them in the oil. Beat the eggs (I think 4 would be fine) add, salt and then the spinach (garlic removed). Frittata has to be cooked on both sides. To enrich the frittata you can add some Parmesan cheese that we often add to the spinach.
About the cooking school I don’t have one but I run a web site about cooking schools in Italy. http://www.cookinginitaly.net
Patty