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Active Time: 10 Minutes
Total Time: 10 Minutes
Yield: 8 Servings
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| This brilliant green puree takes almost no time to make because it's not cooked. Serve it with sliced focaccia, Belgian endive leaves or both. |
RECIPE INGREDIENTS
| 3/4 cup plus 2 tablespoons extra-virgin olive oil |
| One 1/2 inch-thick slice peasant bread, about 6 inches wide |
| 1/2 pound baby spinach |
| 2 tablespoons fresh lemon juice |
| 1 garlic clove, coarsely chopped |
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DIRECTIONS
In a bowl, pour 2 tablespoons of the olive oil over the bread. Turn the bread to coat, then let stand until the oil is absorbed. Tear the olive-oil-soaked bread into small pieces.
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In a food processor, finely chop the spinach. Add the bread, lemon juice and garlic and process until well blended. Add the remaining 3/4 cup of olive oil and process to a fine puree. Scrape the puree into a bowl and season with salt and pepper. Serve at room temperature.
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Wine Recommendation :
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A light, fruity 1995 Plozner Tocai from Friuli is versatile enough to drink alone or pair with a variety of appetizers.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: 8 Servings
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