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Tuesday, September 4, 2012

Shrimp and Spinach Turnovers..Lots of Spinach

The fresh spinach is everywhere in my country farm here in the mountains of Italy..I need to use it and have been working on lots of recipes in the test kitchen here. This one is a light antipasto from my latest book The Basic Art of Italian Cooking:Hholidays & Special Occasions-2nd edition Spinach & Shrimp Turnovers Appetizer (from the Gourmand World winning cookbook The Basic Art of Italian Cooking: Holidays & Special Occasions- 2nd edition) Serves 4-6. 20 large spinach leaves 18 shrimp (steamed) cleaned, deveined, peeled ¹⁄8 cup butter (unsalted & softened) 1 tsp capers 2 anchovy fillets packed in oil Wash spinach leaves and cook in boiling water for 30 seconds, drain, dry well and leave in a colander to drain. Chop anchovies and capers together. Place in a bowl the butter, chopped capers and anchovies. Blend together with wooden spoon. Separate the spinach leaves. On a plate fold out one leaf at a time and place a small about 1 tsp of butter mix­ture topped with some shrimp pieces. Fold leaf over so you have a sack or turnover. Place in refrigerator till time to serve.

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