| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Italian | Vegetable | 8 | Servings |
INGREDIENTS
| 1 1/2 | kg | Spinach |
| 60 | g | Minced pine nuts |
| 20 | g | Chopped capers |
| 25 | g | Sultanas; optional |
| 3 | tb | Chopped parsley |
| 8 | tb | Olive oil |
| 2 | Eggs | |
| 3 | Anchovy fillets | |
| 2 | Cloves chopped garlic | |
| Salt and pepper |
INSTRUCTIONS
From: raifft@ix.netcom.com (Richard A. Ifft ) Date: Wed, 10 Jul 1996 08:21:45 -0700 I recently bought a book called Italian Jewish Cooking, by Mira Sacerdoti, as I mentioned in another context. As promised, I shall start sharing some of the recipes. Thank you to those of you who furnished me with conversion charts. 1. Heat half the oil in a saucepan. Add spinach, sprinkle with a little salt, and cover. 2. In a few minutes, stir and recover. Cook until tender over low heat. 3. Cool spinach in a mixing bowl. 4. Heat remaining oil; add parsley, garlic, anchovies and capers; and stir fry 5 minutes over lively heat. 5. Add this mixture to the spinach; add eggs and blend well. 6. Arrange mixture in an oiled oven-proof serving dish and bake 30 minutes at 350 degrees F. (l80 C) OR Arrange toasted bread slices in a shallow, oiled baking dish; spoon mixture onto the toast; and then bake it. JEWISH-FOOD digest 249 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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