Spinach Breadcrumb Torte (Scarpassa)
This exquisite spinach recipe comes from Piacenza in the Po Valley of the Emilia-Romagna region of northern Italy. With its combination of mushrooms, garlic, and cheese incased in a toasted bread crumb crust it is one of the best spinach dishes we've ever made. The squeezing dry of the steamed spinach maintains its bright green color and eliminates some of the muddiness that cooked spinach often harbors. We adapted our version from one presented in Clifford Wright’s 2001 Mediterranean Vegetables; in this book it is recommended to make a double batch as you’ll never be able to enjoy leftovers. We agree wholeheartedly. 2 pounds fresh spinach, well washed and trimmed of heavy stems Place fresh spinach still wet from its last washing into large pan over medium-high heat. Cover and cook until wilted, about 3-5 minutes. Remove spinach from pan, place in a colander and drain, squeezing out as much water as possible. Form into a 3” wide log and cut into 1/4” slices. Set aside. Melt 2 tablespoons butter in a heavy pan and sauté the garlic and parsley over medium heat for a few minutes. Add in the chopped mushrooms and sauté, stirring frequently, until the mushrooms have released their water and this has evaporated, about 10-12 minutes. Add in the cooked and chopped spinach along with salt, pepper, and mace. Reduce heat to medium-low, add in the goat milk, and cook – stirring frequently – until the mixture is creamy, about 15 minutes. Remove from heat. Add in 3 tablespoons of bread crumbs, the beaten eggs, and cheese. Stir well and set aside. Preheat oven to 350° F. Heat olive oil and remaining butter over high in a heavy skillet. Cook the remaining bread crumbs until golden, about 4-6 minutes, stirring constantly so that they do not scorch. Spread half of the browned crumbs over the bottom of a small casserole, top with the cooked spinach mixture, and top this with the remaining browned bread crumbs. Bake for 20-30 minutes until the egg has set. Serve hot. Archive |
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