koko wrote:

> I started the spinach before I made the white sauce. I cooked some
> onion until translucent and added the galic. Once the onion and garlic
> were ready I folded in the spinach. This was all the further I wanted
> the spinach to go because I knew it would wilt a little more in the
> white sauce.

I love sauteeing spinach, both that way and others. Sometimes I just boil
the spinach then remove it to drain and re-start the pan with butter instead
of oil and some diced pancetta to sautee with the onion, then re-add the
spinach and stir well and serve with plenty of grated parmigiano.
This method allows for many uses, expecially for erbazzone stuffing if you
crack some eggs in the pan and then lay tje mix over a sheet of non-sweet
pastry.
A shot of erbazzone to give an idea of it:
http://ilforno.typepad.com/photos/un.../erbazzone.jpg

> Really delicious.
> http://i44.tinypic.com/o3b7k.jpg

And really nice, too
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano