Spinaci Alla Fiorentina Spinach Florentine Style Recipes

Steps:

• Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water.
• Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about
• 1 cup and they can be wrapped in plastic and refrigerated for up to a day).
• Cut each ball in half and then in half again to chop up the spinach.
• Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.
• Variations:
• Try adding some chopped anchovy with the garlic.
• For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach.

Steps:

• Make a balsamella by melting the butter in a heavy saucepan on low heat. When the butter reaches the frothing point add the flour. Mix well with a spoon and let cook until the color is a light brown -- don't over cook -- undercooking is preferable -- meanwhile heat the milk in a small pan -- when the milk is warm add a little at a time to the flour mixture -- the origional recipe calls for adding all the milk at once but I find I get less lumps if I add a little at a time whisking continuously -- your goal is a nice creamy sauce. Remove from heat an cover until needed.
• Make sure spinach is clean and cut out any tough stems. Chop coarsely.
• Place olive oil in a pan and warm on medium heat. Add the garlic and spinach. Toss and cook until wilted and the garlic is lightly browned.
• Toss the spinach with the balsamella. Add the cheese, nutmeg salt and pepper to taste.
• Butter the bottom and sides of a 13 1/2 X 8 3/4 inch baking dish.
• Pour the spinach mixture into the dish and bake in a preheated 375 F oven for about 25 minutes. The top should be a little brown and bubbling.

Steps:

• Preheat oven to 375o. In a large skillet, melt butter and cook onion and mushrooms over medium heat, stirring occasionally, until liquid from mushrooms cooks off. Remove from heat; stir in remaining ingredients.
• EXCEPT lasagna and sauce. Spread ½ cup vegetable cheese over each lasagna noodle, roll to enclose filling; set aside.
• In 13 X 9-inch baking dish, spread ½ cup Tomato sauce. Arrange stuffed lasagna rolls seam side down in dish, cover and bake 30 minutes or until bubbling.
• To serve prep plate with some sauce, cut in half and stand on cut end.
• Serve with remaining Tomato sauce, heated. Garnish with some chopped spinach.

Steps:

• Preheat oven to 350.
• Spray a 2 quart oven-proof casserole with non-stick spray.
• Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well.
• Bake for 40 minutes.
• Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes.
• Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well.
• Return to oven and bake for 5 more minutes.
• Remove from oven and allow to rest for 5 minutes before serving.

Steps:

• Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
• Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
• Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
• Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
• The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
• When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
• Serve and enjoy!