Here is another fast and easy dish that you can cook on a day when you are in a "Spinachino mood".
Spinacino à la Fiorentina Marinate thin filets of fish (preferably of the flounder category) in lemon juice, salt and pepper for around 20 minutes, until fish goes whitish. Stir fry 1 medium big chopped onion and 2 chopped cloves of garlic and add ca. 750 g of cooked fresh spinach (or thawed frozen), 2 tbs of white wine, salt, pepper and a little sugar (sugar goes well with spinach). Sauce: Heat 1 tbs of butter and add 1/2 finely chopped onion and some finely chopped fresh thyme plus 1 tbs of flour. Add 3 dl milk in dashes while stirring and afterwards 2 1/2 dl of cream. Let this thicken and then remove pan from heat. Add 1 dl. of freshly ground parmegiano reggiano cheese and two egg yokes, salt and pepper to taste. Lightly butter a casserole, and cover the bottom with a layer of spinach, then a layer of fish, another layer of spinach and a final layer of fish. Pour rest of marinade into the sauce and pour sauce over the casserole. Cook in preheated oven, 175 degrees for ca. 15 min While food is cooking, play your favourite pieces by Spinachino Serve with cooked potatoes (preferably squeezed - requires a potato squeezer which looks like a giant garlic squeezer - with a generous ball of butter) and your favourite white wine. Eat the dish in honour of the composer (500 year aniversary) while listening to your favourite Spinachino CD. Yumm!! ----- Original Message ----- From: "Donatella Galletti" <[EMAIL PROTECTED]> To: ""Lüdtke Joachim"" <[EMAIL PROTECTED]> Cc: "lute-list (Renaissance)" <lute@cs.dartmouth.edu>; <[EMAIL PROTECTED]> Sent: Wednesday, August 01, 2007 3:43 PM Subject: [LUTE] Re: [LUTE] Re: 22 Spinach à la Monteverdi > I'm afraid that will be "Spinach Neusiedler Manier.." ( after Spinacino) > > Donatella > > ----- Original Message ----- > From: ""Lüdtke Joachim"" <[EMAIL PROTECTED]> > To: "Donatella Galletti" <[EMAIL PROTECTED]> > Cc: "lute-list (Renaissance)" <lute@cs.dartmouth.edu>; > <[EMAIL PROTECTED]> > Sent: Wednesday, August 01, 2007 3:36 PM > Subject: [LUTE] Re: 22 Spinach à la Monteverdi > > >>I don't know why but I have forgotten the raisins - maybe because I am >> so bad at playing graces ... >> Bacon to quite a number of people even is Diabolus in Musica - why not >> use anchovies instead? >> As there was no cheese in the fridge I have added an onion and half a >> glove of garlic (La cuisine sans ail n'existe pas!). >> Does that make it Spinach à la Rossi? >> >> All best, >> >> Joachim >> >> "Donatella Galletti" <[EMAIL PROTECTED]> schrieb: >>> So.. the real Monteverdi lover will add the eggs to the ( cold) spinach >>> after beating them with a fork and adding some salt and cream. The >>> rasins >>> etc go in the middle of all, mixed, like graces, and there is a question >>> theorists have not solved yet, whether bacon is like open fifhts and >>> octaves >>> to the spinach, and should be avoided, or can be used, but not exposed.. >>> ( >>> there must be some evidence Viadana used it.. but only in good company, >>> poliphonically speaking) >>> I would also suggest to put the mixture in a theorbo like mould and make >>> strings using Emmenthal cheese..or whatever our creative lutenists can >>> suggest.. >>> I would say 180° in the oven, or the theorbo will take fire... >>> >>> Eat using the 5 6 rule ( try a bit, another bit more, then less, a bit >>> more..) rather than 7 6.. use a 9th only if you forget and let >>> everything >>> in >>> the oven for hours, but in that case it won't be philologically correct, >>> and >>> you can also think of improvising out of any rule. >>> >>> >>> buon appetito! >>> ( An expression which, as far as I know, does not exist in English, and >>> I >>> can understand...) >>> >>> Donatella >>> >>> >>> Sent: Wednesday, August 01, 2007 12:43 PM >>> Subject: Re:" Spinach à la Monteverdi" >>> >>> >>> >>> > Spinach à la Monteverdi: >>> > >>> > -boil the spinach in salted water >>> > -drain them well and cut in small pieces >>> > -fry gently in butter with some bacon >>> > -add eggs and raisins ( previously put in lukewarm water and rinsed), >>> > some >>> > cream, pine seeds, nutmeg and pepper to taste >>> > - put in the oven for about 30-40 mins, to cook the egg well >>> >>> Many thaks Donatella! Sounds delicious! >>> >>> So the eggs (boiled or not in water beforehand?) and the raisins etc. >>> are set on top of the spinach and bacon? What should the temperature be? >>> >>> We MUST try this soon! >>> >>> > Italian taste.. >>> >>> What else do we need? :-) >>> >>> Arto >>> >>> >>> >>> >>> To get on or off this list see list information at >>> http://www.cs.dartmouth.edu/~wbc/lute-admin/index.html >>> >>> >> >> >> -- >> Joachim Lüdtke, Lektorat & DTP-Dienstleistungen >> Dr. Joachim Lüdtke >> Blumenstraße 20 >> D - 90762 Fürth >> Tel. +49-+911 / 976 45 20 >> >> >> > > >
