Spinaci Saltita - Printable Version +- WineBoard (https://www.wines.com/wineboard) +-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html) +--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html) +--- Thread: Spinaci Saltita (/thread-1371.html) |
- barnesy - 10-31-2000 I have actually changed my menu from the "Some Suggestions" posting. I am going with a tuscan recipe for stuffed beef roll, garlic potatoes, and it is suggested that this "spinaci saltita" would go with it. Obviously its spinach, but how is it prepared? I have tried to look on the internet for some clue, but to no avail. Any help here? Barnesy Still planning on the flan and offsweet reisling for dessert - Innkeeper - 11-08-2000 Are you by any chance talking about a Salsa di Spanaci? That would be a spinach sauce to pour over your beef rolls. If so, here goes: Adapted from "Eat Right, Eat Well - The Italian Way", Giobbi and Wolff (circa 1985). 1 lb Fresh spinach, washed and drained 1 1/2 tbl Olive oil 2 tbl Flour Pinch (few grindings) Nutmeg 1/2 C Beef broth or stock Salt and pepper to taste 1/2 tbl Grated lemon rind Boil spinach for several minutes and drain. Let cool and squeeze out all moisture, then chop. Heat oil in a small saucepan, then stir in flour, nutmeg, and stock and bring to a boil. In the meantime, puree spinach in a blender or food processor. Add to saucepan along with salt, pepper, and lemon rind. Cover and simmer several minutes. Foodie would probably get some garlic in there somehow. [This message has been edited by Innkeeper (edited 11-08-2000).] - mrdutton - 11-08-2000 Nicely roasted garlic and nutmeg are not really a problematic combination, so I would not be a bit surprised if foodie adds some of that stuff.................... - Thomas - 11-10-2000 You have it all wrong: the garlic comes first. No recipe should begin otherwise. |