| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Italian, Mrs. g, Vegetables |
1 |
Servings |
INGREDIENTS
|
|
– G. Granaroli XBRG76A MM:MK VMXV03A |
| 2 1/2 |
lb |
Fresh spinach; (or 3 10 oz pk frozen leaf) |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1/8 |
ts |
Nutmeg |
| 3 |
tb |
Flour |
| 1 |
c |
Milk; (warmed) salt and pepper to taste |
INSTRUCTIONS
I did some research on Florentine, and decided there is no one recipe to
follow, so I`ll give you my version. The florentine part of tne recipe is
basically a bed of spinach. The meat is varied, such as fried fish, veal
cutlets, sliced steak. pork cutlets, chicken cutlets. Use your imagination.
Wash and cook the spinach in a small amount of water. Drain well (squeeze
with hands when cool enough), chop coarsely. In a large pan melt butter in
olive oil and when hot add spinach and fry lightly. Season with salt,
pepper, + nutmeg. Sprinkle in the flour, add the warm milk and stir. Simmer
for a few minutes. Transfer to a baking dish and keep warm in oven. Prepare
meat or fish. When ready top the spinach with the meat and serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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