| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh spinach |
| 1 |
pn |
Salt |
| 3/4 |
c |
Unsalted butter (up to) |
| 8 |
|
Anchovy fillets; finely diced |
| 2 |
|
Cloves garlic; finely minced |
|
|
Pepper |
INSTRUCTIONS
1. Wash the spinach several times in very cold water to remove grit. Do
not dry. Pile into a deep saucepan and add the salt. Cover and place over
medium heat and cook about 4 minutes until spinach is tender. Do not
overcook.
2. Drain well, then squeeze the cooked spinach dry. In a large skillet,
melt the butter until it just begins to turn brown. Add the anchovies,
garlic, a little pepper, and the spinach. Reduce heat to low at once. Saute
together 5 BAGNA CAUDA ALLO TORINO: minutes, stirring constantly. Serve at
once, piping hot. Don't be surprised to find that your spinach has shrunk
terribly after the first step in this recipe. That is the way with spinach.
This dish has a robust flavor and offers a good color contrast to veal.
CANTINA D'ITALIA
18TH STREET NW, WASHINGTON, DC
BEV: GATTINARA
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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