INGREDIENTS

INSTRUCTIONS

TRATTORIA COOKING
ENGLISH TRANSLATION
AKA
INGREDIENTS
~Tuscan Garlic Bread with ~Spinach ~In Rome: Bruschetta 8 sl Crusty Italian
bread; cut ~1/2 inch thick 2 lb Fresh spinach; or 10 oz -Frozen spinach 1/4
c  Olive oil 2 Cloves garlic; finely choppd 2 tb Sun-dried tomatoes; finely
~chopped Salt; to taste Pepper; to taste
Preheat the oven to 400.F.  Brush the bread on both sides with olive oil,
place it on a baking sheet, and bake until it is lightly golden on both
sides, about 5 minutes.
If using fresh spinach, wash thoroughly, dry, and remove stems. Place in a
large saucepan over medium heat with 1 cup of water and a pince of salt.
Cook until the spinach is soft, 2 to 3 minutes. Drain and squeeze well of
all excess water.
Heat the olive oil in a large skillet over medium heat. Add the garlic and
tomatoes and cook 1 to 2 minutes. Add the spinach, season with salt and
several grinds of pepper, and cook, stirring, 2 to 3 mintues. Taste and
adjust the seasonings.  Let the spinach cool slightly, then spread over the
toasted bread and serve.
Nutritional information per serving:  xx calories, xx gm protein, xx mg
cholesterol,  xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x
gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg calcium, x% of
calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes
From: Lawrence Kellie                 Date: 02-16-94 The Lunatic Fringe Bbs
(730) F-Homecook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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