- 3 15 oz cans navy beans, rinsed and drained
- 4 slices center cut bacon, chopped
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 2 tbsp tomato paste
- 4 cups reduced sodium chicken broth
- 2 bay leaves
- 1 sprig fresh rosemary (I used a bouquet garni for tosing)
- 3 cups baby spinach
- In a blender, blend 1 can of beans with 1 cup of water.
- Press Saute button then cook the bacon until crisp. Set aside on paper towels.
- Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
- Cook on high pressure 15 minutes. Let the pressure release, remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.
- 8 ounces fresh spinach, steamed and finely chopped
- ½ cup whole milk ricotta cheese
- sea salt and freshly ground pepper
- freshly grated nutmeg
- 1 pound boneless pork loin, sliced into 8 pieces
- 8 thin slices pancetta
- ¼ cup extra virgin olive oil
- 1 cup dry white wine
In a medium bowl, combine the spinach and ricotta and stir to blend. Season with salt, pepper, and nutmeg to taste. Set aside.
Place a slice of pork between two pieces of parchment paper, and roll with a rolling pin until flattened to an even fitness, about an eighth of an inch. Repeat to flatten the remaining slices.
Spread a thin layer of the spinach mixture on top of a slice of pork, leaving a quarter inch border. Roll it and wrap with a slice of pancetta, then fasten with a toothpick. Repeat with the remaining pork, filling, and pancetta.
In a large, heavy sauté pan, heat the olive oil over medium-high heat, and sear the rolls for about two minutes on each side. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Simmer briskly for 7 to 8 minutes, turning the rolls once or twice to heat them through. Serve at once.
- 2 cups torn bread
- 2 tablespoons extra-virgin olive oil
- coarse salt and ground pepper
- 4 cups packed flat-leaf spinach, washed
- 1 medium yellow onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup white wine
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 1/2 teaspoon fresh lemon juice
- 1 cup shredded rotisserie chicken
- Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
- Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
- Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
- Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.
For the pasta:
5 cups of flour
3 teaspoons of salt
2 eggs (I doubled the amount of eggs)
1-1/2 cups water, approximately (start slow and use judgment)
For the Filling:
8 ounces cream cheese, room temperature
1 or 2 boxes frozen chopped spinach, thawed, cooked, and all water squeezed out (I used fresh spinach, about 10 ounces, steamed, water squeezed out and then finely chopped)
1 pound veal, ground finely
1 pound pork, ground finely
salt and pepper
dash freshly grated nutmeg, to taste
2 teaspoons fresh marjoram, finely minced, or 1 teaspoon dry (optional)
1 cup Parmigiano-Reggiano
6 ounces spinach
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
Semolina flour, for storage
- coarse salt and ground pepper
- 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned
- 2 tablespoons butter
- 1/2 medium onion, minced
- 4 garlic cloves, minced
- 4 ounces bar cream cheese, cut into pieces
- 1/2 cup milk
- pinch ground nutmeg
Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.
Brown the cheese on top next time in the broiler. Maybe add mushrooms. Make sure to have enough bread in the mix or this won’t reheat well. I used Jimmy Dean breakfast sausage and that worked out well…sweet Italian would not have been as good. I didn’t let this sit overnight before baking and it still turned out fine.
1 box or bag chopped frozen spinach
12 ounces bulk spicy breakfast sausage
2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1/2 pound stale white or French bread, cubed (7 to 8 cups)
2 cups milk or half-and-half
1/4 cup Dijon mustard (make sure to mix this in well)
2 cups shredded cheese…mozzarella works fine
Defrost the spinach in the microwave, and then wring out any excess liquid.
Brown and crumble the spicy breakfast sausage into a skillet, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
Arrange half of the bread in a casserole dish.
Whisk the eggs with the milk, Dijon and some salt and pepper.
Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge at least overnight and up to a few days.
Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.