Spinach with 'sour' butter

Spinach with 'sour' butter

Spinaci al burro agro

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg curly spinach
salt
pepper
100g butter
1 lemon, juiced
50g parmesan, grated

Method

  1. After you have thoroughly cleaned the spinach, bring a pot of lightly salted water to the boil. Blanch the spinach for 4–5 minutes. Drain but do not squeeze out any additional liquid.
  2. Put the butter in a pan and melt until it is foaming. Add the lemon juice and some salt and pepper. Put the spinach on to plates, pour the butter on top and sprinkle with Parmesan.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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