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+--- 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.