Spinach with cream and parmigiano

Spinach with cream and parmigiano

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Spinach is universally acclaimed and fundamental to Italian cooking. I am not fond of the so-called baby spinach. I like proper big bunches of the stuff, even though it is a chore to wash. In this dish, spinach is combined with parmesan and cream, and finished with a touch of nutmeg.

Ingredients

Quantity Ingredient
butter, for frying
4 bunches spinach, washed and trimmed
100ml cream
100g grated parmesan
salt
freshly grated nutmeg

Method

  1. Melt some butter in a large pan and cook the spinach until it wilts. Tip the spinach out into a colander, and leave to drain. Better still, squeeze dry.
  2. In the same saucepan, heat the cream with a little dollop of additional butter. Return the drained spinach to the pan and stir into the cream. Add the cheese and stir well to combine. Season lightly with salt and finish with a good grating of nutmeg. As this is rather a wet dish, serve in a small bowl rather than on a serving plate.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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