| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Campanile | 4 | Servings | |
INGREDIENTS
| 2 | kg | Spinach. |
| 50 | Double cream, or creme | |
| fraiche. | ||
| 1 | Egg yolk. | |
| Salt, pepper. |
INSTRUCTIONS
Bring a large saucepan of water to the boil. 2 Remove the stalks from the spinach, and wash the leaves several times to remove the earth. Cook them in the boiling water for 5 minutes. 3 Strain the spinach, pressing it between your hands to get rid of as much water as possible. Put it in a saucepan over a low heat so that the rest of the water evaporates. The spinach will cook down. Stir frequently to prevent it burning. Season. 4 Mix the egg yolk with the cream in a bowl, and pour over the spinach when it is ready. Serve immediately. Campanile tip: Serve the spinach hot. It goes well with roast veal or you can serve it with hard-boiled eggs. Spinach originated in the Middle-East, probably in Persia. In the Middle Ages, it was sold either fresh or cooked, chopped and pressed into balls, called "espinoches". Converted by MC_Buster. Converted by MM_Buster v2.0l.
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