Italian Spinach Casserole |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Eustis |
| Recipe: |
400g / 13 1/3 oz spinach
1/2 onion
1 tbsp olive oil
Salt
Garlic
10 g / 1/3 oz butter, unsalted
120 g / 4 oz whipping cream
40 g / 1 1/3 oz Parmesan Cheese
10 g / 1/3 oz butter, unsalted
Pre-heat the oven to 390F. Thoroughly rinse and dry the spinach. If you use frozen spinach, thaw first and thoroughly squeeze out juices. Finely dice onion. In a coated pan heat olive oil and sauté diced onion on medium heat until light brown. Add the spinach and heat until spinach leaves have wilted. Season with salt and minced garlic. Grease a casserole dish with 1/3 oz butter and add the spinach. Well combine cream and parmesan cheese; pour over spinach. Cut butter in small pieces and put on the Italian spinach casserole. Bake for about 15 minutes in the pre-heated oven. E.g. serve the Italian spinach casserole as a side dish with saltimbocca alla romana (veal cutlets with Parma ham and sage
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