This is my favorite midnight snack recipe and is also a vibrant green and red dish, perfect for the Holidays. You can use Christmas tree shaped cookie cutters to mold individual tree shaped salads or as a side dish for lamb or pork. The peppers form the garland, the cranberries are the decorations and grated cheese makes tasty snow.
Mezzanotte Spinaci
Ingredients
¼ cup Olive Oil
Tbl Chopped Garlic
Pinch Crushed Red Pepper
1 Cup Mushrooms – (I prefer chanterelles – check your local market for wild or organics)
¼ Cup Roast Red Peppers
¼ Cup Black Olives
¼ Cup Cranberries
4 Cups Fresh Local or Organic Baby Spinach
Truffle Oil – optional
Grated Reggiano Parmesano Cheese
Preparation
Heat olive oil in large sauté pan, add garlic and crushed pepper
Saute lightly
Add fiddleheads
Sauté on medium heat for 1 minute
Add mushrooms, roast peppers, olives
Sauté additional 30 – 60 seconds
Add spinach and sauté until spinach is wilted and tender about 60 seconds
Add salt and pepper to taste and a drizzle of truffle oil
Plate and top with Parmesano Reggiano cheese
Serves 4-6 with dinner or One hungry Chef as a midnight snack
For more information about the Chef – www.LuciasTavola.com
For more information on The Slow Food Movement – www.SlowFood.com
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