Latkes from leftover Thanksgiving stuffing!
Sformato di Spinaci. (Spinach Mold)
Celebrating Chanukah usually brings up images of latkes and sufganiot—Israeli jelly donuts. Here is a different way to celebrate with this Italian Spinach Mold, a long time Italian favorite during the entire year and with Italian Jews eaten especially during Chanukah. So much fun to find traditional holiday recipes from around the world! Of course, the Sformato di Spinaci can be made any time for a special or everyday meal, any time! Recipe is below.
Celeste Gabriel Is an artist, perhaps one of the best of her generation. She Is also impoverished and a woman, marks against her In 15th century Italy. Eleanor Chance has written a beautiful historical novel about love and art, about class and gender and about risk and achievement.
We learn much about Venice and Florence, about art and about what it means to be determined against all odds. An inspiring story for any era.
Great for Book Clubs!
Sformato di Spinaci
2 pounds fresh or frozen spinach
1/4 cup olive oil, more if neededl
1 small onion, minced
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
3 tablespoons butter or margarine
1/3 cup flour
1 1/2 cup hot milk of choice
6 eggs, beaten
4 tablespoons Parmesan
2 tablespoons breadcrumbs
1 tablespoon butter
Fresh spinach: Remove stems. Wash and thoroughly drain spinach. Frozen: Rinse and thoroughly drain.
In a large skillet over medium heat, add 3 tablespoons olive oil. Add onion, garlic, salt, pepper and nutmeg. Stir for 2 minutes., Add spinach, lower heat on stove and cook until spinach is dry. Remove from heat.
Preheat oven to 350F. To make white sauce: Melt butter in a large saucepan. Add flour, stirring constantly until combined. Add milk and stir until smooth.
Add spinach and stir until combined. Add eggs. Mix together. Spray mold or springform. Put spinach mixture into mold.
Mix together Parmesan and breadcrumbs. Blend in butter. Sprinkle over spinach mixture.
Spray tube mold with oil spray. Sprinkle with breadcrumbs. Add spinach mixture.
Bake for 50 minutes or until a toothpick inserted into the mold comes out clean.
Optional Fillings: Couscous pilaf, sautéed mushrooms, rice, other grain or quinoa pilaf
Remove and cool on rack until tube pan is cool to the touch. Unmold onto a plate. Fill center with mushrooms.
Frozen-Fresh Sppinach substitution. 10 ounces frozen equal 1 pound fresh. Fresh—washed, stems removed, and chopped.
Vegan: Use non-dairy margarine, a nut or seed-based milk, such as almond or soy, and use a vegan Parmesan or omit the Parmesan cheese
Dairy Free: Use a dairy free margarine and non-dairy milk.
Gluten Free: Use gluten free breadcrumbs and use a gluten free filling.
Cheesier: Add 1/4 cup Parmesan to spinach mixture with beaten eggs. Sprinkle extra on top for reall cheese fans!
Adapted from The Classic Cuisine of the Italian Jews by Edda Servi Machlin