Recipe By : G. Granaroli (XBRG76A)
Serving Size : 1 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Fresh spinach (3 pkg)
2 tb Butter
2 tb Olive oil
1/8 ts Nutmeg
3 tb Flour
1 c Milk -- warmed
Salt and pepper -- to taste
I did some research on Florentine, and decided there is no one recipe
to follow, so I'll give you my version. The florentine part of the
recipe is basically a bed of spinach. The meat is varied, such as
fried fish, veal cutlets, sliced steak, pork cutlets, chicken
cutlets. Use your imagination.
Wash and cook the spinach in a small amount of water. Drain well
(squeeze with hands when cool enough), chop coarsely. In a large pan
melt butter in olive oil and when hot add spinach and fry lightly.
Season with salt, pepper, & nutmeg. Sprinkle in the flour, add the
warm milk and stir. Simmer for a few minutes. Transfer to a baking
dish and keep warm in oven. Prepare meat or fish. When ready top the
spinach with the meat and serve hot.
