- 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