Chef Gianluca Deiana Abis: Creamed Spinach
Prep. time: 5 minutes
Cook Time: 30 minutes
Difficulty: 1 out of 5
1 lb Fresh Spinach
1/4 cup Green onion
1/4 cup Extra Virgin Olive Oil
1 tbsp Butter
1/4 cup Flour
1 cup Milk
Black Pepper qb
Sauté the spinach in a pan with 4 tablespoons of water and a pinch of salt. Cover with a lid and continue cooking until they are cooked and tender. Let it cool down and keep aside.
While the spinach is cooking, prepare béchamel separately, melt the butter over low heat, then turn off the heat and add the sifted flour, stirring with a whisk to avoid the formation of lumps. Then put it back on low heat and stir until it becomes golden. Add milk mixing everything with a whisk. Cook for 5-6 minutes on low heat until the sauce has thickened. Season with salt and sprinkle with nutmeg. Chop the spinach,
clean green onion, discard the green part, wash and chop the bulb. Heat the olive oil in a pan, add green onion and let it dry for about 15 minutes over low heat, then add the spinach and sauté it for a couple of minutes before mixing them with the béchamel. Season with salt and pepper and serve your delicious spinach hot.
You can sprinkle your béchamel spinach with grated Parmesan cheese or add some mozzarella