Sounds delicious, but shouldn't it be made with veal rather than fish? http://tinyurl.com/3y8nr8
P On 02/08/07, G. Crona <[EMAIL PROTECTED]> wrote: > > Here is another fast and easy dish that you can cook on a day when you are > in a "Spinachino mood". > > Spinacino =E0 la Fiorentina > > Marinate thin filets of fish (preferably of the flounder category) in > lemon > juice, salt and pepper for around 20 minutes, until fish goes whitish. > > Stir fry 1 medium big chopped onion and 2 chopped cloves of garlic and add > ca. 750 g of cooked fresh spinach (or thawed frozen), 2 tbs of white wine, > salt, pepper and a little sugar (sugar goes well with spinach). > > Sauce: > > Heat 1 tbs of butter and add 1/2 finely chopped onion and some finely > chopped fresh thyme plus 1 tbs of flour. Add 3 dl milk in dashes while > stirring and afterwards 2 1/2 dl of cream. > > Let this thicken and then remove pan from heat. Add 1 dl. of freshly > ground > parmegiano reggiano cheese and two egg yokes, salt and pepper to taste. > > Lightly butter a casserole, and cover the bottom with a layer of spinach, > then a layer of fish, another layer of spinach and a final layer of fish. > > Pour rest of marinade into the sauce and pour sauce over the casserole. > > Cook in preheated oven, 175 degrees for ca. 15 min > > While food is cooking, play your favourite pieces by Spinachino > > Serve with cooked potatoes (preferably squeezed - requires a potato > squeezer > which looks like a giant garlic squeezer - with a generous ball of butter) > and your favourite white wine. > > Eat the dish in honour of the composer (500 year aniversary) while > listening > to your favourite Spinachino CD. > > Yumm!! > > -- Peter Martin Belle Serre La Caulie 81100 Castres France tel: 0033 5 63 35 68 46 e: [EMAIL PROTECTED] web: www.silvius.co.uk http://absolute81.blogspot.com/ -- To get on or off this list see list information at http://www.cs.dartmouth.edu/~wbc/lute-admin/index.html
