Torta di Spinaci

Name: Torta di Spinaci (Spinach Torta)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 4 tablespoons vegetable oil; 1½ pounds fresh spinach; 5 tablespoons butter; 1 large or 2 medium ripe tomatoes, skinned raw with a peeler and diced into ¼-inch cubes; or 1 cup canned Italian peeled plum tomatoes, drained and diced; ¼ cup chopped pancetta; ⅔ cup raw rice, unwashed; Salt; ½ teaspoon grated nutmeg; ½ cup freshly grated parmigiano-reggiano (Parmesan); 1 teaspoon chopped garlic; 4 eggs; 1½ cups Homemade Meat Broth, or ¾ cup canned beef broth diluted with ¾ cup water; ½ cup toasted, unflavored bread crumbs

Spinach Torta

Preparation info

For
4 to 6
Persons

Difficulty
Medium

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

1½ pounds fresh spinach
4 tablespoons vegetable oil
5 t

Europe
Italy
Lunch
Mediterranean

Method

Trim away the thicker part of the spinach stems. Soak the spinach for 5 to 6 minutes in a large basin of cold water. Scoop the spinach out, throw out the water and the soil deposit, refill the basin with fresh water, and put the spinach back to soak. Continue to soak in fresh changes of water until no more soil settles at the bottom of the basin. Drain, cut the spinach i