Tag: spinach

Gratin Spinach Recipe – Italian Cuisine – Italian Cuisine

Ingredients

1 kg spinach
750 g milk
170 g Grated Grana Padano Dop
80 g butter
60 g flour
3 slices of sandwich bread
2 onions
1 clove of garlic
extra virgin olive oil
nutmeg
salt
pepper

Duration: 1 h

Level: Easy

Dose: 8 people

Wash spinach and dry them in a pan with 4 spoons of oil, the clove of garlic crushed with the peel and a pinch of salt for 2-3 minutes; squeeze them well and pat them with kitchen paper.
Peel the onions, slice them and dry them in a pan with 60 g of butter for 10 minutes. Add the flour, stir, then add the milk, season with salt, pepper and nutmeg and continue cooking for another 10-12 minutes, until the mixture begins to boil and thicken (bechamel).
Jumbled up spinach with béchamel sauce and add 100 g of grated parmesan, seasoning with salt and pepper.
Eliminate the edges to the slices of sandwich bread, cut it into pieces and blend it with 4 tablespoons of grated cheese.
Grease and sprinkle a baking dish (ø 20 cm) with grain; distribute the spinach to the béchamel, cover them with the cheese bread and complete with flakes of butter.
bake at 180 ° C for about 15 minutes.

Let's make the spinach cheesecake – Italian Cuisine

Crispy base of crackers and a layer of vegetables and cheese: impossible to resist this savory cheesecake

There spinach cheesecake it is a savory version of the best known American dessert made of biscuits, spreadable cheese and topping of wild berry jam, loved in the Anglo-Saxon world, but now also very famous in Italy. The composition of the savory version provides the same concept of ingredients as the sweet one, that is, a crunchy base and a filling of cheese, in this case, combined with some seasonal vegetablesand like spinach.

The basis of the cheesecake

That they are salty crackers, wholemeal, legume flour, rice flour or taralli, or even rusks or, why not, crumbled dry bread: all these ingredients are perfect for the base of your cheesecake to spinach. You can decide to mix them with melted butter or leave it at room temperature. It is essential that they are reduced to as homogeneous crumbs as possible: you can chop them with the help of a mixer or manually.

cheesecake-salty-cheese-and-spinach

The spinach cheese cake recipe

Ingredients

400 g boiled and squeezed spinach, 200 g cream cheese, 80 g Emmental, 150 g cow's milk ricotta, 100 g Parmesan cheese, 100 g salty crackers, 2 eggs, 50 g butter, salt.

Method

first mince the boiled and squeezed spinach, put them in a bowl and add the ricotta, Parmesan, eggs, a pinch of salt, spreadable cheese and half Emmental. Mix well and keep aside. In the meantime, chop the crackers, placing them inside a paper bag and gently pounding them with the pestabistecche. Pour the crackers into a bowl and mix them with the butter that you have melted in a bain-marie in a saucepan. Spread the mixture of crackers and butter on the bottom of a round pan, leveling it well with the help of a spatula. Place the ricotta and spinach filling on top, finish with the remaining Emmental and bake in a preheated oven (200 °) for about 25 minutes. Once cooked, let it cool before serving. Like many other savory pies, this one is also perfect eaten the day after preparation.

In the tutorial some tips for a delicious cake

Recipe Spinach of veal stuffed with artichokes with velvety leeks – Italian Cuisine

Ingredients

450 g veal spinach
400 g potatoes
200 g milk
4 slices of Parma ham Dop
2 artichokes
1 leek
1 lemon
rosemary
sage
White wine
extra virgin olive oil
pepper
salt

Duration: 2 h

Level: Middle

Dose: 4-6 people

Peel potatoes and divide them in two. Slice the leek into slices and place it in a saucepan with the potatoes, milk and 300 g of water. Cook for 30 minutes or until the potatoes are tender. Cut the spinach obtaining a pocket, salt and pepper the inside. Peel thoroughly artichokes depriving them of the external leaves and keeping only the tenderest heart. Soak them in water with lemon juice. After about ten minutes drain them, dab them and divide them in two; wrap each half in a slice of ham, then insert them into the spinach pocket and close the opening using toothpicks. saute briskly the pan-fried meat with sage and rosemary and a little oil for 5 minutes on each side, blending with white wine. transfer spinach in a baking dish and cook in the static oven at 180 ° C for about 1 hour and 30 minutes. extract the potatoes from the pot and pass them with a potato masher. Blend the leek with the cooking liquid, then mix it with the potatoes. Remove from the oven the spinach and serve with the leek cream and the sauce.