On Mon, 27 Apr 2009 08:21:09 GMT, "ViLco" > wrote:

>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
>
That looks like something I'd like to try. I don't think I'd boil the
spinach though, I like it with just a quick sauté.

>> Really delicious.
>> http://i44.tinypic.com/o3b7k.jpg
>
>And really nice, too

Thank you so much.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/26