Even though the weather this spring is not particularly brilliant, we have to be positive and hope for the warm and relaxed spring days, allowing us to profit from our gardens and have a nice meal outside.
As you know I am living in Italy, it is a bless to live here, learn and enjoy their lifestyle. Today’s recipe is a strange but delicious recipe from the Puglia region (the heel of Italic Peninsula Boot).
I have first enjoyed it in a Pugliese Restaurant not far from my work, this family runned business it’s very typical and genuine. They are very proud of their region and their food.
This particular dish is a mingle of different flavours, aromas and colours. I hope that you can enjoy it during a warm night accompanied by a wonderful chilled Lambrusco wine. This is a side dish that can be served either with fish, meat or Pasta.
I hope that you enjoy it.
Here’s the shopping list:
350g of Frozen Spinach (or a mixture of several leafy vegetables including spinach)
1 large Onion
2 Garlic cloves
Half can of Anchovies
Half can of Tomato
Q.B. Olive Oil
Q.B. Table salt
Q.B. Chilli Powder
Q.B. of grated Parmesan Cheese
Step 1) Boil the vegetables and leave it to rest on a strainer;
Step 2) Chop the onions and the garlic and fry it on a large frying pan using olive oil (don’t burn it);
Step 3) Add the half can of Tomato;
Step 4) Be sure that the vegetables are well squeezed (not very wet) and add it to the frying pan;
Step 5) Mix it well;
Step 6) Add salt, pepper and chilli powder according to your taste (I like it hot);
Step 7) Chop the Anchovies in small pieces and add it to the vegetables;
Step 8) Mix it well;
Step 9) Freshly grate the Parmesan cheese over the vegetables still on the frying pan;
Step 10) Mix it well;
Step 11) Serve it on a tray with fresh choped small tomatoes;
Chef Gourmet Du Art