FRESH SPINACH & ANCHOVY TART
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Provided by Manami
Categories Spinach
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 355ºF.
- Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice.
- Pierce the bag of spinach and microwave for 2.5 minutes (or wilt in a pan with 2 tbsp water).
- When cool enough to handle, squeeze out the excess moisture and finely chop.
- Beat the cream, eggs and 2oz cheese together in a large bowl.
- Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper.
- Pour into the pastry tart (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
- Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden.
- Allow to cool for a few minutes before removing from the pan.
- Serve warm or cold with a tomato and basil salad, or on its own as a starter.
Nutrition Facts : Calories 299.1, Fat 22.3, SaturatedFat 10.5, Cholesterol 102.6, Sodium 480.5, Carbohydrate 15.7, Fiber 1.8, Sugar 0.6, Protein 9.5
SPINACH AND MUSHROOMS WITH ANCHOVIES
Steps:
- If bulk spinach is used, tear off and discard any tough stems and blemished leaves. If necessary, rinse and drain the spinach. There should be about 18 to 20 cups, loosely packed.
- Thinly slice the mushrooms. There should be about 3 cups.
- Finely chop the anchovies. There should be about 3 tablespoons.
- Heat the butter in a large, deep skillet and add the shallots. Cook about 30 seconds, stirring, and add the mushrooms. Cook until wilted. Add the anchovies, and stir to blend. Add the spinach, salt and pepper, and cook, stirring and turning the spinach leaves until they are wilted, about 1 or 2 minutes.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 720 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH WITH ANCHOVY (LES EPINARDS AUX ANCHOIS)
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- If the spinach is in bulk, trim off and discard all tough stems and blemished leaves. Whatever spinach is used, rinse and drain well.
- Chop the anchovy fillets and set aside.
- Heat the oil in a heavy-bottom skillet and add the garlic. Cook briefly while stirring and add the spinach. Cook, stirring, until wilted. Add the chopped anchovies and stir. Let the spinach cook, stirring, until most of the liquid is reduced. Serve the spinach while hot.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 310 milligrams, Sugar 0 grams
SPINACH AND ONION TART
This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
- Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
- Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
- Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 3 grams, TransFat 0 grams
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