Italian Light Spinach Roll

The origins of spinach are unclear. Some think they are from Nepal, others that they originated in Persia, present-day Iran. Certainly, as early as the 1500s, in Florence the Benedictine nuns cultivated spinach in their gardens and they were Caterina de Medici’s favorite dish.

Spinach are so healthy and nice but serving them in a different way is much better and more appreciated by everybody.This is one of our Grandmother’s recipe,nice,tasty and good looking.Watch the Video on Toscana Mia youtube Channel.

500g (1.10 pound) fresh or frozen spinach  3 tbsp breadcrumbs 

3 tbsp  grated Parmigiano Reggiano  5 eggs  1 carrot 

20g (0.1 cup)butter  Fine salt              Black pepper

Boil the spinach and the carrots. Hard boil 2 eggs,cool them and peel.

Chop the spinach and pour them in a bowl.

Add the breadcrumbs, Parmigiano, 3 eggs, salt, pepper and mix well.

 Grease a cloth, spread out the mixture on it. 

Place the  2 boiled eggs and the carrots on top in the center, alternating them and leaving the edges free. 

Roll up and bind. 

Place it in a high pan,cover ¾ of it with water.

Boil  it in salted water for 30 minutes.

Serve when cold next to a meat or fish dish,or by itself with a mushroom sauce or Butter and Sage Sauce.

Watch the video on Youtube Channel.

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