| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Campanile |
4 |
servings |
INGREDIENTS
| 2 |
kg |
Spinach. |
| 50 |
cl |
Double cream; (or creme fraiche). |
| 1 |
|
Egg yolk. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 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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