Tag: spinach

Spinach and potatoes cake – Italian Cuisine

A recipe easy to make, which tastes like those rustic dishes that make home, tradition. There Spinach Cake it can be served as a side dish, as a single dish, or, cut into small slices, as an appetizer. What we propose is the original recipe: you can play by adding ingredients that make the taste more decisive, such as pancetta, or more delicate, adding mozzarella to the dough. The result will always be a success.

Ingredients

To prepare the spinach and potato cake you will need: 1 kg of boiled potatoes, 600 g of spinach, 300 g of fresh cream, 4 shallots, an egg, a little apple, nutmeg, curry, grated parmesan, breadcrumbs, butter, extra virgin olive oil, salt.

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

by Pam on September 25, 2012

This is my new favorite pasta and I can’t wait to make it again. I found this in an old Everyday Food and decided to finally give it a try – I am so glad I did. I made my own tapenade^[1] because it is ridiculously expensive and I like my homemade version better anyway. I couldn’t decide between using arugula or spinach so I ended up using a little of each. This dish was a hit with all of us, especially me! I had the leftovers for lunch today and it was just as good! I highly recommend this recipe.

Make the tapenade^[2]. Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.

Print^[3]

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

Yield: 4

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

1 lb of whole wheat spaghetti, cooked per instructions
1/2 tbsp of olive oil (plus more for drizzling)
1 1/2 cups of grape tomatoes
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1/2 cup of tapenade (recipe link above)
1 cup of baby spinach
1 cup of arugula
Feta cheese

Directions:

Make the tapenade. Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe inspired by Everyday Home

References

^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Spinach & Leek Torta di Riso – Open Recipe, Insert Vegetables

I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catchall for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash will all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.

I also encourage the use of other cheeses with, or instead of the Parmigiano-Reggiano seen herein. Fontina would be a great choice, as would almost any other melty variety. You can also double the recipe and use a taller spring form pan, which will give you a taller and more authentic looking torta.

Speaking of authentic, this isn’t. Whether sweet or savory, these are usually done with some kind of crust, which I generally skip. It’s not like it’s bad with a crust, but it adds another step, and for me the payoff isn’t worth the extra time, work, and calories.

So, whether you’re making this to use up leftover rice and/or vegetable; or your playing the old “we’re having pie for dinner!” prank on your family, I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1 tbsp olive oil, plus more as needed

3 cups chopped leeks (2 large leeks, about 1 cup sautéed)

3 cloves garlic, minced

2 cups cooked rice

1 1/2 cups finely chopped cooked spinach, squeezed very dry

2 large eggs, beaten

3/4 cup finely grated Parmigiano-Reggiano cheese, or other delicious cheese, plus more to dust pan and top

1 generous teaspoon fine salt, or to taste

1/2 tsp freshly ground black pepper

pinch cayenne

pinch nutmeg

– 350 degrees F. for 35 – 40 minutes