I love spinach, even raw, but with this spoonful of parmesan, the egg, and the nutmeg, it drives me absolutely crazy. The recipe is very simple and I found it in Talismano della Felicità one day when I wanted to make spinach, but I was tired of the ways I usually cooked it. At first, I admit I dismissed it because it seemed too simple, but since it was already very late and I didn’t have the ingredients I needed to prepare the other spinach recipes that caught my attention more, I ended up giving in to it. I didn’t regret it.
If you are not as big a fan of spinach as Popeye or I am, or if you have children, small, big, or 40 years old, who make faces just hearing its name, I recommend that instead of adding one egg, you add more to turn them into scrambled eggs with spinach and parmesan. This way, you’ll see how they will eat them. One single warning: don’t overdo it with the nutmeg. A touch is enough.
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The card
Spinach with egg and parmesan
Autor: La ragazza col mattarello
Número de raciones: 2
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- 500 g fresh spinach (or frozen)
- 30 g butter
- 1 egg
- 1 tablespoon grated parmesan
- Nutmeg
- 2 slices of stale bread
- Oil for frying the bread.
- Salt
Instrucciones
- Cut the slices of stale bread into small cubes.
- Fry in plenty of oil and let them drain the excess oil on a plate where you have previously placed a couple of sheets of paper towels.
- Boil the spinach.
- Beat the egg.
- Drain the spinach well, using a fork.
- Heat the butter in a pan.
- As soon as the butter has melted, add the spinach to the pan, salt to taste, and grate a pinch of nutmeg on top.
- Sauté the spinach, lower the heat, and add the egg and parmesan to the pan.
- Stir well for one minute.
- Serve the spinach with the fried bread on top.
