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Vegetables - Italian Spinach Post by :TheVCF Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1499

Click below to download : Vegetables - Italian Spinach (Format : PDF)

Vegetables - Italian Spinach

Servings: 8

2 pounds fresh spinach
4 tablespoons butter, divided
3 tablespoons olive oil
3 cloves garlic, finely chopped
salt and cayenne pepper to taste
4 tablespoons seedless raisins
4 tablespoons pine nuts
1/2 cup freshly grated Parmesan cheese (no substitutes)

Preheat broiler.

Wash spinach well; drain and cut into coarse shreds. Plunge briefly into boiling water; drain.

Heat 2 tablespoons butter with olive oil. Add garlic, salt and cayenne pepper and cook for 2-3 minutes. Add raisins and pine nuts and cook 2 minutes longer.

Combine raisin mixture with spinach and arrange on hot, flat, ovenproof serving dish. Sprinkle with cheese.

Melt remaining 2 tablespoons butter and drizzle over spinach. Brown quickly under preheated broiler.
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Vegetables - Italian Spinach Dumplings Vegetables - Italian Spinach Dumplings

Vegetables - Italian Spinach Dumplings
2 pkgs (10 oz.) frozen chopped spinach1 1/2 cups ricotta3 eggs2 1/2 cup bread crumbs (10 oz. can)1/2 cup Parmesean cheese1/4 cup fresh parsley, chopped1/4 cup green onions, sliced1 Tablespoon Italian seasoning1-2 cloves fresh garlic, mincedPinch of nutmeg, salt and pepperThoroughly thaw spinach. Squeeze out as much liquid as you can. Mix everything together (you may need to use your hands). Chill, overnight. Form into "logs" (approximately 1 inch in diameter and 3 inches in length). Drop 4 or 5 dumplings at a time into lightly salted boiling water. Dumplings should float after a minute or so. Continue cooking

Vegetables - Spinach -  Hot Spinach Salad Vegetables - Spinach - Hot Spinach Salad

Vegetables - Spinach -  Hot Spinach Salad
1/4 cup sherry vinegar 1 Tbl. Dijon mustard 1/2 tsp. salt 1/2 Tbl. pepper 2/3 cup olive oil 1/2 cup walnut oil 2 oz. bacon 1 oz. Spanish piquillo peppers 1 oz. brandy 10 oz. baby spinach 2 oz. roasted almonds 1 oz. goat cheese To make the sherry vinaigrette dressing, combine sherry vinegar, mustard, salt and pepper in a blender or food processor. Slowly drizzle in olive oil and walnut oil until all the ingredients are mixed together. This makes 2 cups, so you'll have some extra. Saute bacon and peppers for 2 minutes. Drain off grease and deglaze the