I know this isn't the greatest photo of the Fontina Spinach but it was the best one of the bunch and I really want to share this easy recipe with you. My husband loves spinach and said I could make it this way from now on.
We had this last week along with my Spicy Mustard Maple Chicken. I think I need to stop at the market today so I can fix the spinach again....this is making me hungry.
Fontina Spinach
1/2 cup of pancetta, diced
pinch of red pepper flakes
1/4 cup dry white wine or chicken stock
1 large garlic clove, minced
2 bunches or bags of fresh spinach
3/4 cup of fontina cheese, cut into cubes
salt and pepper to taste
In a dutch oven cook pancetta until just about crispy; half way through add red pepper flakes. Add wine and allow the wine to cook down by half. Add garlic; stir for 2 minutes. Add spinach; stirring until the leaves are wilted but still large; salt and pepper to taste. Spread spinach out so it is lining the bottom of the dutch oven and turn off heat. Top the spinach with the fontina cheese; cover and let sit for 2 to 4 minutes until the cheese has melted.
We had this last week along with my Spicy Mustard Maple Chicken. I think I need to stop at the market today so I can fix the spinach again....this is making me hungry.
Fontina Spinach
1/2 cup of pancetta, diced
pinch of red pepper flakes
1/4 cup dry white wine or chicken stock
1 large garlic clove, minced
2 bunches or bags of fresh spinach
3/4 cup of fontina cheese, cut into cubes
salt and pepper to taste
In a dutch oven cook pancetta until just about crispy; half way through add red pepper flakes. Add wine and allow the wine to cook down by half. Add garlic; stir for 2 minutes. Add spinach; stirring until the leaves are wilted but still large; salt and pepper to taste. Spread spinach out so it is lining the bottom of the dutch oven and turn off heat. Top the spinach with the fontina cheese; cover and let sit for 2 to 4 minutes until the cheese has melted.
That looks great. Even a spinach hater would love that!
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