Spinach Sformatino With Pancetta Radishes And Spring Onions Recipes

SPINACH SFORMATINO WITH PANCETTA, RADISHES, AND SPRING ONIONS

Steps:

• Preheat oven to 325 degrees. Butter the inside of four 4-ounce ramekins; set aside.
• Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add spinach to boiling water and cook until crisp-tender, about 2 minutes. Drain and transfer to ice-water bath; drain and transfer to a clean kitchen towel. Ring out spinach in towel to dry.
• Transfer cooked spinach to the bowl of a food processor along with 1 egg; process until smooth. Strain through a fine mesh sieve into a large bowl; discard solids. Add ricotta, parmesan, 1 teaspoon salt, cayenne pepper, black pepper, and nutmeg; stir until well combined. Divide spinach mixture evenly between prepared ramekins. Place ramekins on a baking sheet and transfer to oven; bake until set, 15 to 20 minutes.
• Meanwhile, heat olive oil in a medium skillet over medium heat; add pancetta and cook 3 to 5 minutes. Add morels and onions, continue to cook until morels and onions are soft and fat is completely rendered from pancetta, about 3 minutes. Add garlic and swirl to coat in pan; remove from heat. Add vinegar and season with salt; set vinaigrette aside and keep warm.
• Fill a medium saucepan with 4 cups water and bring to a boil. Add 1 tablespoon salt and return to a boil. Reduce heat to medium. When water is barely simmering, break one egg into a small heatproof bowl. Placing lip of bowl in the water, gently tip the bowl to slide egg carefully into pan. Cook, stirring water, until whites are just set but yolks are still soft (they should still move around inside), 2 to 3 minutes. Lift out eggs with a slotted spoon or small mesh sieve; transfer to a paper towel-lined plate to drain.
• Remove ramekins from oven and invert each onto a serving plate. Top each with a poached egg and spoon vinaigrette over eggs and garnish with spinach leaves and radish slices; serve immediately.

SAUTEED RADISHES WITH SPINACH

Steps:

• Cook 2 bunches trimmed and halved radishes and 1 sliced red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.

SPINACH SFORMATO

Steps:

• This step can be done in advance.Preheat the oven to 375 degrees F. Grease 6 individual muffin liners or ramekins, place in a larger baking dish and set aside.In a small (3-quart) saucepan, melt the butter over low heat. Add the flour to the melted butter and mix until the flour is evenly absorbed. Continue to stir and cook the bechamel sauce base, until the flour begins to thicken and bind with the butter, about 1 to 2 minutes. Using a whisk, slowly add the cold milk, a little at a time, until all the milk has been incorporated. Bring the sauce to a simmer, and cook for 10 minutes. Remove from the heat, cover the surface of the bechamel sauce with plastic wrap, and allow to cool slightly.
• Heat a large saute pan over medium heat and add a tablespoon of the olive oil.Add the spinach and sauté quickly until tender, about 1 minute. Season the spinach to taste, usually a scant 1/2 teaspoon, remove from the saute pan, spread out on paper towels and cool to room temperature. Squeeze the spinach gently to remove any excess water.Blend the remaining olive oil, béchamel sauce, parmesan cheese, 1 teaspoon salt, eggs and egg yolk, and spinach until very smooth. Fill the prepared liners 3/4 full with the batter. Pour hot water into the baking dish, filled to 2/3 of the way up the custards. Place the larger baking dish on the lower rack in the oven. Bake for 40 minutes. The custards are cooked when a toothpick or cake tester inserted into the center comes out clean.
• Run a knife around the edge of the sformato and invert or unmold onto a small plate. Serve with your best-quality extra virgin olive oil and freshly grated Parmesan cheese.

ROXANNE'S RIGATONI WITH MUSHROOMS, SPINACH, PANCETTA, CARAMELIZED ONIONS AND CREAM

Steps:

• Preheat oven to 400 degrees. Bring a large pot of water to boil over high heat, add a generous amount of salt to taste and the rigatoni and cook, stirring occasionally, for 12 minutes, or until the pasta is almost al dente. Strain the pasta in a colander, rinse it under cold running water, and toss with 1 tablespoon of oil.
• With a slotted spoon remove the soaked mushrooms from the liquid and strain the liquid through a fine sieve lined with dampened cheesecloth or a coffee filter into a bowl. Reserve. If the Porcini mushrooms are still dirty, rinse them and pat dry. Trim the stems and coarsely chop the mushrooms.
• In a 2 1/2 quart ovenproof casserole set over moderately low heat, melt the butter and add the onions, and salt and pepper to taste and cook, stirring occasionally, for 20 minutes, or until the onions are golden brown and tender. Transfer the onions to a plate.
• Add the pancetta to the casserole, increase the heat to moderate and cook, stirring occasionally, for 15 minutes, or until the pancetta begins to brown. With a slotted spoon, transfer the pancetta to the plate with the onions. Add the Portobello mushrooms to the casserole, season with salt and pepper and cook the mushrooms, stirring occasionally, for 10 minutes, or until tender. Add the garlic and cook, stirring for 1 minute. Add the chopped Porcini mushrooms, strained mushroom juice, onions, pancetta, 1/2 cup of the Parmesan, and the heavy cream to the casserole and simmer, stirring occasionally, for 10 minutes, or until mushroom flavor is pronounced in the cream. Add the pasta, spinach, thyme, salt, and pepper and gently toss the mixture with the remaining Parmesan. Transfer the casserole to the oven and bake for 20 minutes, or until cream is bubbling.

SAUTEED SPINACH WITH CRISP PANCETTA

Steps:

• Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
• Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta.

SPINACH FRITTATA

Steps:

• In an ovenproof skillet, saute onions in oil until tender. Beat eggs and milk; add to onions with the remaining ingredients. Cook over medium heat for 5 minutes. Bake, uncovered, at 325° for 15 minutes or until a knife inserted in the center comes out clean.

SPINACH WITH PANCETTA

Steps:

• Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
• Heat the pancetta in a skillet and cook until rendered of fat.
• Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.