Spinaci col Burro e Parmiggiano

 Tonight’s meal is a “clean” meal–no sauces, no pasta, just some seared local bay scallops, a baked potato and a salad.  That is, until I added a first course of spinach sauteed in butter with parmiggiano

Butter and parmiggiano is one of two very common vegetable preparations in Rome–the other is garlic, olive oil and chili flakes.  I make the latter much more often, since my mother always made our vegetables in this manner.  Therefore, for me, the butter and cheese preparation is for special occasions–like a Friday night in February. 

This preparation is very simple.  The spinach is washed, boiled for five minutes, squeezed dry in little bundles, then sauteed in butter, with a touch of nutmeg.  At the table, the dish is sprinked with parmiggiano.  I like to eat this dish as a first course by itself because it feels decadent and luxurious and it deserves its own plate. 

Tonight, we’ll save the light fare for our main course.

 

 

Spinaci col Burro e Parmiggiano

serves 4 as an ample appetizer

2.5 lbs spinach, washed, squeezed in little bundles and coarsely chopped

1 stick unsalted butter

1/8 tsp nutmeg

salt and pepper to taste

1/2 c chicken broth

Melt butter on medium heat.  Turn up heat and add spinach and nutmeg.  Saute for 1 minute.  Add broth, salt and pepper and saute for another minute or 2.  Serve on warmed plates and sprinkle with cheese and black pepper.

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