Comments on: Spinach – Spinaci in tegame

By: Patty

Patty — Fri, 12 Aug 2011 13:57:30 +0000

@Phyllis: I’m afraid I’ve never heard of this dish before. I tried to look for it online and also using the name you gave me but nothing came out. If I find something I’ll let you know.

By: Phyllis

Phyllis — Sun, 24 Jul 2011 01:59:30 +0000

Patty, have you ever heard of a recipe with potatoes and spinach, called meneste? Not sure if I have spelled it correctly. My aunt used to make it when I was little (1960′s). She’s passed now and no one to ask. It might have been escarole and not spinach, just not sure. Thanks!

By: Patty

Patty — Wed, 24 Dec 2008 09:14:30 +0000

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

By: Marjorie Hewitt

Marjorie Hewitt — Sat, 20 Dec 2008 07:18:42 +0000

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?