Spinach and potato delight
Instructions
Peel the potatoes and cut them into chunks.
Boil in boiling water with a handful of coarse salt until they become tender.
Meanwhile Wash spinach thoroughly and boil them al dente in a finger of water with a pinch of salt.
Drain, strizzateli and ripassateli for two minutes to lively fire in a pan where you did Cook the garlic in the butter.
Drain the potatoes, put back in the pot, season with three tablespoons of olive oil extra-virgin, add the boiling milk a little at a time and mix vigorously with a whisk until a smooth puree and homogeneous.
Stir the eggs and stir until completely absorbed.
Add three tablespoons of olive oil and, if necessary, a little salt.
Take a baking sheet, and lightly oil by infarinatela.
Pour half of the mashed, add a good handful of raisins, and spinach on which you drop a generous sprinkling of cheese and a pinch of cinnamon powder.
Cover with the second half of the mashed grattugerete on a little nutmeg and sprinkle the rest of the cheese.
Put in hot oven (220-240 degrees) up when cooked (35-45 minutes).
Serve with a generous serving of grated orange zest.
Ingredients and dosing for 8 persons
- 2000 g of potatoes
- 1000 g of spinach
- 100 cl of milk
- 125 g of butter
- 160 g of grated parmesan cheese
- 4 eggs
- 2 cloves of garlic
- 1 handful of sultanas
- Little of flour
- Cinnamon powder
- Nutmeg
- 2 non-treated oranges (grated)
- Olive oil extra virgin
- Coarse salt
- Climbs