Recipe - Florentine Style

G. Granaroli XBRG76A
MM:MK VMXV03A
2 One half pound Fresh spinach; (or 3
10 ounce pack frozen leaf)
2 tablespoon Butter
2 tablespoon Olive oil
1/8 teaspoon Nutmeg
3 tablespoon Flour
1 cup 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 tne recipe is
basically a bed of spinach. The meat is varied, such as fried fish, veal
cutlets, cut or sliced up 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.

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