Spinach sformato is simplicity in itself and common throughout Italy; this particular sformato recipe is from the Abruzzo, and also calls for raisins, which one won't necessarily encounter everywhere. To serve 6:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 3 1/2 pounds (1.5 k) fresh spinach, well washed
- A pinch of powdered cinnamon (optional)
- 1 tablespoon melted unsalted butter
- 3 eggs, beaten
- 2 cups grated pecorino (if your pecorino is sharp, use a mixture of Parmigiano and pecorino)
- An ounce (25 g) of raisins, soaked in warm water, then drained and minced (optional)
- Salt and pepper
Preparation:
Drain the well-washed spinach and heat it in a pot with the water that remained on the leaves; when it wilts and is done drain it again, put it through a food mill, and season it with the cinnamon, pepper, and salt. Combine the spinach with the melted butter, cheese, eggs, and raisins, and pour the mixture into a buttered mold. Bake it until it sets in a 360 F (180 C) oven, and serve it hot, sliced.
Yield: 6 servings Spinach sformato.
Yield: 6 servings Spinach sformato.
