Yield: 1 servings
|- G. Granaroli XBRG76A MM:MK VMXV03A|
|2½ pounds||Fresh spinach; (or 3 10 oz pk frozen leaf)|
|2 tablespoons||Olive oil|
|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, sliced 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.