Fettunta Con Spinaci
Ingredients| |
|
|---|
~Tuscan Garlic Bread with ~Spinach ~In Rome: Bruschetta
8 sl Crusty Italian bread; cut ~1/2 inch thick
2 lb Fresh spinach; or
10 oz -Frozen spinach
1/4 c Olive oil
2 Cloves garlic; finely choppd
2 tb Sun-dried tomatoes; finely ~chopped Salt; to taste Pepper;
to taste
Preheat the oven to 400.F. Brush the bread on both sides with olive
oil, place it on a baking sheet, and bake until it is lightly golden
on both sides, about 5 minutes.
If using fresh spinach, wash thoroughly, dry, and remove stems. Place
in a large saucepan over medium heat with 1 cup of water and a pince
of salt. Cook until the spinach is soft, 2 to 3 minutes. Drain and
squeeze well of all excess water.
Heat the olive oil in a large skillet over medium heat. Add the
garlic and tomatoes and cook 1 to 2 minutes. Add the spinach, season
with salt and several grinds of pepper, and cook, stirring, 2 to 3
mintues. Taste and adjust the seasonings. Let the spinach cool
slightly, then spread over the toasted bread and serve.
Nutritional information per serving: xx calories, xx gm protein, xx
mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx
gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet [email protected], moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
From: Lawrence Kellie Date: 02-16-94 The Lunatic
Fringe Bbs (730) F-Homecook
Servings: 4
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