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The best delicious Spinaci Alla Piemonteis recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spinaci Alla Piemonteis recipe today!
Hello my friends, this Spinaci Alla Piemonteis recipe will not disappoint, I promise! Made with simple ingredients, our Spinaci Alla Piemonteis is amazingly delicious, and addictive, everyone will be asking for more Spinaci Alla Piemonteis.
What Makes This Spinaci Alla Piemonteis Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spinaci Alla Piemonteis.
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3 lb Fresh spinach
1 pn Salt
3/4 c Unsalted butter
6 -(up to)
8 Anchovy fillets; finely
-diced
2 Cloves garlic; finely minced
Pepper
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,
Yields
6 Servings
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