Convivencia, February 21, 2004

Chopped Spinach

de Nola, Libro de Cozina

Take spinach and clean and wash them very well and boil them with water and salt, then press them out very well between two wooden cutting boards; and then chop them very fine, and then sweat them in bacon fat; and when they are very well sweated put them in a pot on the fire, and cook them; and add good mutton and bacon broth which should be very fatty and good; only the flower of the pot of the pot, and if by chance you wish to, instead of broth add sheep or goat’s milk, if not almond milk; and take bacon and cut it into pieces the size of dice; and add it to the pot with the spinach, and according to the season, if you wish add fresh cheese, you may do so at that time, cut in the same size as the bacon; and if you add much, do not add until the spinach is completely cooked; and add this just before preparing the serving dishes; and if you wish to add tender raisins, which should be cooked as well, you can stir them into the spinach; and if you do not wish to add these things nor bacon, nor grated Aragon cheese, add parsley and spearmint, and the spinach will be greatly improved.

• 1 case fresh spinach
• 2-3 cups raisins
• 2 lbs bacon
• 1 lb soft cheese (fontina is best)
• 1-2 lbs almonds
• Twice as much hot water as almonds

1. Wash and sort spinach
2. Shred cheese
3. Blanch spinach lightly (until deep green)
4. Drain and cool spinach
5. Grind Almonds
6. Add hot water to almonds and whirl for almond milk
7. After almond milk has set at least 1/2 hour, strain and set aside.
8. Press spinach between two cutting boards to remove excess water. Chop coarsely.
9. Cook bacon in a large pan. Remove bacon; reserve fat.
10. Chop or crumble bacon into small pieces.
11. Sautee raisins in bacon grease until plump
12. Add chopped spinach and sautee briefly until fat is absorbed.
13. Add bacon and almond milk
14. Cook on low until thickened.
15. Just before serving, mix in cheese.

From the files of Jadwiga Zajaczkowa (Jenne Heise), 2004