Ingredients:
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 2 tbsp |
| Onion (medium) | ½ |
| Grana Padano DOP (grated) | 50g |
| Fresh spinach (washed) | 5kg |
| Salt (for seasoning) | to taste |
| Whole milk | 500ml |
| All-purpose flour (00) | 50g |
| Butter | 50g |
| Ground nutmeg | to taste |
Instructions:
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Prepare the spinach: Start by cleaning and washing the spinach thoroughly. After washing, cook the spinach by steaming or blanching until tender. Once cooked, squeeze out any excess water from the spinach to ensure they remain dry. Chop the spinach coarsely.
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Sauté the onion: In a large pan, heat two tablespoons of extra virgin olive oil over low heat. Add the finely chopped onion and sauté gently until it softens and becomes translucent. Be careful not to brown the onions; the goal is to cook them slowly to bring out their natural sweetness.
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Make the bechamel sauce:
a. In a separate saucepan, warm the milk over low heat, ensuring it doesn’t come to a boil.
b. In another pan, melt the butter over medium heat. Once melted, gradually add the sifted flour, stirring constantly. This mixture is known as a roux. Continue cooking for a few minutes, making sure it doesn’t stick to the pan or burn.
c. Once the roux is golden, remove the pan from the heat and slowly pour in the warm milk while stirring continuously with a wooden spoon to prevent lumps.
d. Return the saucepan to the heat, and cook the mixture over low heat, stirring frequently. Once it begins to thicken, cover the pan and let it simmer for about 15 minutes, stirring occasionally to avoid burning. The sauce should have a smooth, creamy consistency. -
Finish the bechamel: After the bechamel sauce has thickened, remove the pan from the heat. Stir in the grated Grana Padano cheese until melted and fully incorporated. Taste and adjust the seasoning with salt and nutmeg to your preference.
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Combine the spinach and bechamel: Add the cooked, chopped spinach to the bechamel sauce. Stir well to combine, ensuring that the spinach is evenly coated with the creamy sauce. Taste and adjust the salt if necessary.
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Serve: Your rich spinach with bechamel is now ready. Serve it hot as a comforting side dish to accompany your favorite main course.
Enjoy these spinaci ricchi con besciamella, an indulgent, creamy side dish that pairs wonderfully with meats, pasta, or even as a vegetarian delight.
