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Posts Tagged ‘spinaci’


    22 November 2015 // flaviabi


    This morning in my vegetable’s garden I found fresh spinach and I can’t resist: let’s make Risotto!
    4 people
    320 g of  rice (Vialone Nano)
    280 g of fresh spinach
    100 g sweet gorgonzola cheese
    1 shallot
    1/2 cup white wine
    1 lt vegetable’s broth
    4 slices of bacon
    1 fresh spring onion
    extra virgin olive oil
    In a pan fry the shallots with the olive oil and add the rice and cook until crackling! In another pan, with virgin olive oil,  cook the spinach, with fresh onion cut into slices, adding a little water and a half cup of white wine, salt and pepper. After 5-6 minutes, blend up to create a cream. Go back to the toasted rice and when it takes the heat add the spinach’s cream and add vegetable broth to help to cook. In the meanwhile, fry in hot olive oil few leaves of spinach, and grill the slices of bacon ( I rolled them in a metal cone to make them stay in shape) and cut into strips the tops the fresh onion. We are ready to whisk our risotto with gorgonzola into pieces and a generous tablespoon of butter. Serve it with fried spinach leaves, bacon crispy and the onion raw


    9 May 2011 // flaviabi

    oggi 026

    Ingredients (4 people):
    2 eggplants
    corn flour
    1 egg
    a bunch of spinach
    1 clove garlic
    extra virgin olive oil
    1 tomato

    Cut the eggplant until you have a rectangular eggplant like in the picture.

    Then cut it into slices about 3 cm. Wet the slices in warm water, and then passes into the corn flour. Cook the slices in the oven at grill (on wax paper), for about 10 minutes. In the meanwhile boil one egg in boiling water for 10 minutes,..let it cool before cutting into slices (so it does not break …). Blanch the spinach in boiling water for a few minutes, then dry and fry in a pan with the garlic and extra virgin olive oil. Now we can create our croutons:  few slices of eggplants with on a slice of tomato, a slice of boiled egg, a small bunch of chives, a pinch of salt and pepper. On the others with the sauté spinach.