Recipe - Spinach In Cream Sauce

2 kg Spinach.
50 cl Double cream; (or creme
fraiche).
1 Egg yolk.
Salt; pepper.

1 Bring a large saucepan of water to the boil.

2 Remove the stalks from the spinach, and wash the leaves several times to
remove the earth. Cook them in the boiling water for 5 minutes.

3 Strain the spinach, pressing it between your hands to get rid of as much
water as possible. Put it in a saucepan over a low heat so that the rest of
the water evaporates. The spinach will cook down. Stir frequently to
prevent it burning. Season.

4 Mix the egg yolk with the cream in a bowl, and pour over the spinach when
it is ready. Serve immediately.

Campanile tip:

Serve the spinach hot. It goes well with roast veal or you can serve it
with hardboiled eggs.

Spinach originated in the MiddleEast, probably in Persia. In the Middle
Ages, it was sold either fresh or cooked, chopped and pressed into balls,
called "espinoches".

Converted by MC_Buster.

Converted by MM_Buster v2.0l.