Spinach With Anchovies Piedmont Style Recipes

Steps:

• If bulk spinach is used, tear off and discard any tough stems and blemished leaves. If necessary, rinse and drain the spinach. There should be about 18 to 20 cups, loosely packed.
• Thinly slice the mushrooms. There should be about 3 cups.
• Finely chop the anchovies. There should be about 3 tablespoons.
• Heat the butter in a large, deep skillet and add the shallots. Cook about 30 seconds, stirring, and add the mushrooms. Cook until wilted. Add the anchovies, and stir to blend. Add the spinach, salt and pepper, and cook, stirring and turning the spinach leaves until they are wilted, about 1 or 2 minutes.

Steps:

• If the spinach is in bulk, trim off and discard all tough stems and blemished leaves. Whatever spinach is used, rinse and drain well.
• Chop the anchovy fillets and set aside.
• Heat the oil in a heavy-bottom skillet and add the garlic. Cook briefly while stirring and add the spinach. Cook, stirring, until wilted. Add the chopped anchovies and stir. Let the spinach cook, stirring, until most of the liquid is reduced. Serve the spinach while hot.

Steps:

• Spinach -- Just thaw and squeeze dry and set to the side. It will take only a couple of minutes to heat up in the sauce.
• Pasta -- Again, takes just minutes for Angel Hair pasta to cook so make sure you sauce is done or at least started. This dish only takes minutes.
• For the pasta cook according to directions - a large pot of salted water. when done, drain and set to the side to keep warm.
• Sauce -- In a large saute pan, add the oil and and bring to a medium high heat. Add the pine nuts and toast until golden brown. They will only take a minute and stir often. Remove to a paper towel to let them drain. Then add the garlic and shallot and cook two minutes until they start to get golden brown, add the anchovies and cook another minute. Add the spinach breaking it up as you add it to the pan along with the butter and cook 2-3 minutes.
• Pine Nuts -- I take about 1/2 or a little less and break them up a bit. You can just use the back of a fork or you can put them in a baggie and just hit them with the bottom of a pan or bowl to slightly crush them. You just want to break them up a bit.
• Finishing -- Pasta should be done and drained. Simply add the pasta to the sauce pan along with the pine nuts, lemon juice and zest and toss well.
• Garnish with fresh grated parmesan. Literally a 20 minute dish and absolutely delish! And if you think you didn't like anchovies, you will.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, stir and cook until tender but still firm to the tooth, about 10 minutes.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the garlic and cook until it just starts to brown. Add the spinach and anchovies, lower the heat to medium, and mash the anchovies with a fork until they disappear into the spinach. Remove from the heat.
• Set aside about 1 cup pasta water and drain the pasta. Return the spinach to high heat and add the pasta. Toss to combine. Add a few tablespoons pasta water to loosen. Taste, and season with salt and pepper.

Steps:

• 1 Wash the spinach well in several changes of cold water. Put the spinach, water, and a pinch of salt in a large pot. Cover the pot and turn on the heat to medium. Cook 5 minutes or until the spinach is wilted and tender. Drain the spinach and press out the excess water. 2 Wipe out the pot. Melt the butter in the pot. Add the anchovies and garlic and cook, stirring, until the anchovies dissolve, about 2 minutes. Stir in the spinach and cook, stirring constantly, until heated through, 2 to 3 minutes. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• PIE DOUGH.
• pile flour and salt on clean surface and make a well in centre.
• add yeast and sugar in tepid water & mix with fork.
• leave for few min and add into the well.
• using fork and circular movement, bring flour from inner edge of the well and mix into water.
• when dough comes together, knead with hands until you have smooth springy dough.
• flour top of dough and cover it with cling film and let it rest for 15min in room temperature.
• PIE FILLING.
• heat olive oil on a medium to low heat.
• when hot pour onions and cook until transparent (stir occasionaly).
• pour in basil and cook for 2 minute.
• add spinach and stir well.
• turn heat on low and cover pot.
• Stir occasionaly.
• when spinach softens, add anchovies including oil and stir well.
• finally add black olives, stir well and switch off heat.
• taste before adding salt
• (and pepper) since anchovies are salty.
• uncover pot and allow to cool before outting it on top of the dough.
• preheat oven at 350 deg F.
• Prepare a baking container and apply butter on every side then put some flour and cover all sides. discard excess flour.
• roll open dough, lay it on dish.
• pour filling.
• cover filling with dough.
• when done fork surface of pie and brush with egg.
• cook until dough is golden brown.
• serve cool or warm.