Subject: Spinaci Saltati
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 06 2000 - 14:16:50 EDT
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F O O D F U N N Y
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Here's a good one from reader Sam Lopez:
Father visiting America, from Europe, for the very first time,
visiting the local supermarket with his son:
Dad: "Vas diss? Powdered Orange Juice?"
Son: "Yeh, Dad. You just add a little water, and you have fresh
orange juice."
A few minutes later, in a different aisle...
Dad: "Und vas dis? Powdered milk?"
Son: "Yeh, Dad. You just add a little water, and you have fresh
milk!"
A few minutes later, in a different aisle...
Dad: "Und give a look here! Baby powder! Vat a country, vat a
country!"
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T O D A Y ' S R E C I P E
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Here I offer up a wonderful side dish, but you might consider serving
this spinach on toast as an appetizer.
Spinaci Saltati (Sauteed Spinach)
2 lbs (1 kg) fresh spinach, washed and stems removed
2 Tbs (30 ml) extra-virgin olive oil
2 - 4 cloves garlic, peeled and cut in half
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
Bring a large pot (6 quarts, 6 L) of salted water to a boil over high
heat. Add the spinach and cook for 2 minutes. Drain and rinse the
spinach under cold water. Drain again, pressing the spinach in the
strainer to remove as much water as possible. Chop the spinach
coarsely. Heat the oil in a large skillet over moderate heat and
saute the garlic until it is golden but not brown, about 3 minutes.
Remove and discard the garlic. Add the spinach and toss with a fork
until warm through, about 2 minutes. Add the lemon juice and season
with salt and pepper. Serves 4 to 6.
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