Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy
This is a lovely preparation where you will want to cook the spinach only the briefest of moments to wilt the leaves.  (3)LO.jpg)
As long as the broiler is on you could make Broiled Shark with Pesto Trapanese (see below) at the same time. Make sure you squeeze out as much water from the wilted spinach as possible.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 35 minutes
1 1/4 pounds spinach, heavy stems removed, washed well
3 tablespoons extra-virgin olive oil
6 ounces fresh ricotta cheese
2 garlic cloves, finely chopped (optional)
Salt and freshly ground black pepper to taste
1/4 cup fresh bread crumbs
2 tablespoons unsalted butter
1. Put the spinach in a large saucepan with only the water adhering to it from its last rinsing. Cover and heat over high heat until the spinach wilts, tossing occasionally, about 4 minutes. Drain well, pressing the excess liquid out with the back of a wooden spoon.
2. Preheat the broiler.
3. Lightly oil a small baking casserole with 1 tablespoon olive oil and spread the spinach around. Place the pieces of ricotta around the casserole, sprinkle the garlic around, if using, mix a little and drizzle 1 tablespoon olive oil, salt, and pepper. Sprinkle the bread crumbs over and dot with butter and the remaining olive oil. Place under the broiler until the bread crumbs are golden, about 8 minutes.
Variation:
Note:
Posted: 01/03/2007
Referenced Recipes:
