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Re: Cooking with herbs and spices
Pepper - here's one the last recipe where I used nutmeg and spinach together. It's from "The Vegetarian Kitchen", by Consultant Editor Linda Fraser. It is a most delicious recipe:
Fiorentina Pizza
Spinach is the star ingredient of this pizza. A grating of nutmeg to heighten its flavor gives this pizza its unique character.
Serves 2-3
6 oz fresh spinach
3 tbsp olive oil
1 small red onion, thinly sliced
1 pizza base, about 10-12 in diameter
1 quantity tomato sauce (about a cup and a half)
freshly grated nutmeg
5 oz mozzarella
1 large egg
1 oz Gruyere, grated
Preheat ove to 425 degrees. Remove stems from spinach and wash the leaves in plenty of cold water. Drain well and pat dry with paper towels.
heat 1tbsp of the oil and fry the onion until soft. Add the spinach and continue to fry until just wilted. Drain off any excess liquid.
Brush the pizza base with half the remaining oil. Spread over the tomato sauce, then top with the spinach mixture. Grate some nutmeg over.
Thinly slice the mozzarella and arrange over the spinach. Drizzle the remaining oil over. Bake for 10 minutes, then remove from the oven.
Make a small well in the centre and drop the egg into the hole.
Sprinkle over the Gruyere and return to the oven for a further 5 - 10 minutes until crisp and golden. Serve immediately.
Pepper - here's one the last recipe where I used nutmeg and spinach together. It's from "The Vegetarian Kitchen", by Consultant Editor Linda Fraser. It is a most delicious recipe:
Fiorentina Pizza
Spinach is the star ingredient of this pizza. A grating of nutmeg to heighten its flavor gives this pizza its unique character.
Serves 2-3
6 oz fresh spinach
3 tbsp olive oil
1 small red onion, thinly sliced
1 pizza base, about 10-12 in diameter
1 quantity tomato sauce (about a cup and a half)
freshly grated nutmeg
5 oz mozzarella
1 large egg
1 oz Gruyere, grated
Preheat ove to 425 degrees. Remove stems from spinach and wash the leaves in plenty of cold water. Drain well and pat dry with paper towels.
heat 1tbsp of the oil and fry the onion until soft. Add the spinach and continue to fry until just wilted. Drain off any excess liquid.
Brush the pizza base with half the remaining oil. Spread over the tomato sauce, then top with the spinach mixture. Grate some nutmeg over.
Thinly slice the mozzarella and arrange over the spinach. Drizzle the remaining oil over. Bake for 10 minutes, then remove from the oven.
Make a small well in the centre and drop the egg into the hole.
Sprinkle over the Gruyere and return to the oven for a further 5 - 10 minutes until crisp and golden. Serve immediately.
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