(serves four)
1 pound (two large bags) baby spinach, washed and chopped (you can do this in batches in the Cuisinart, but not too fine)
1/2 cup double cream
1 medium egg
sprinkle black pepper
sprinkle sea salt
sprinkle ground nutmeg
1/2 cup grated Pecorino or Parmesan
Bring a stockpot of water to boil and JUST cook the spinach, stirring thoroughly, just for 30 seconds. Then press into a sieve or colander and get ALL the water out. Press into a gratin or small-ish baking dish. Whisk together all the rest of the ingredients but the cheese and pour over the spinach, lifting the spinach lightly here and there with a fork to mix the creamy bits in. Top with the cheese and bake in a 425 degree oven (with the pork, why not?) for 20 minutes.
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Mozzarella-Stuffed Meatballs
(serves 4)
1.5 pounds mixed beef, pork and lamb (or veal, or just one meat)
1 egg
1/4 cup breadcrumbs
1/4 cup milk
large tbsp Italian seasoning
large tsp garlic salt
8 leaves basil, chopped
1 large ball mozzarella
3 tbsps olive oil
4 cloves garlic, minced
1 white onion, minced
1 large plus 1 small can whole tomatoes, squeezed
salt and pepper to taste
grated parmesan to garnish
spaghetti
Get the meat to not-freezing-cold temp. Mix the egg, milk, breadcrumbs, seasonings and basil in a large bowl. Add meat and mix thoroughly. Form into hollows in the palm of your hand, adding a dollop of mozzarella to each and forming meat around it. Tuck it in where necessary, rolling as best you can to keep mozzarella inside, forming about 10 balls.
Heat olive oil in heavy skillet. Fry meatballs gently on one side till brown, then using a combination of spatula and tongs, turn them each over to cook on the other side till brown. Transfer to a plate and cover to keep warm.
Fry garlic and onion in remaining oil, scraping up bits. Pour…
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