Spinaci alla fiorentina

Sautéed spinach

Preparation info

  • Serves

    6-8

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

Ingredients

  • 5 medium-large fennel bulbs, washed and trimmed
  • about 60 g (½ cup) flour for

Method

Make the béchamel sauce and set aside. Cook the spinach in boiling salted water for about 5 minutes. Drain well and chop finely.

Heat the olive oil in a saucepan. Add the garlic and as soon as it begins to sizzle, add the spinach. Lower the heat and cook for 5 or 10 minutes.

Add the béchamel, the pine nuts and the Parmesan cheese and heat through. Add a grinding of black pepper.