Recipe - Fettunta Con Spinaci

TRATTORIA COOKING

ENGLISH TRANSLATION

AKA

INGREDIENTS

~Tuscan Garlic Bread with ~Spinach ~In Rome: Bruschetta 8 sl Crusty Italian
bread; cut ~One half inch thick 2 pound Fresh spinach; or 10 ounce Frozen spinach 1/4
cup Olive oil 2 Cloves garlic; finely choppd 2 tablespoon Sundried tomatoes; finely
~chopped Salt; to taste Pepper; to taste

Preheat the oven to 400.F. Brush the bread on both sides with olive oil,
place it on a baking sheet, and bake until it is lightly golden on both
sides, about 5 minutes.

If using fresh spinach, wash thoroughly, dry, and remove stems. Place in a
large saucepan over medium heat with 1 cup of water and a pince of salt.
Cook until the spinach is soft, 2 to 3 minutes. Drain and squeeze well of
all excess water.

Heat the olive oil in a large skillet over medium heat. Add the garlic and
tomatoes and cook 1 to 2 minutes. Add the spinach, season with salt and
several grinds of pepper, and cook, stirring, 2 to 3 mintues. Taste and
adjust the seasonings. Let the spinach cool slightly, then spread over the
toasted bread and serve.

Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x
gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
calories from fat.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini