A steakhouse favorite for good reason, creamed spinach is one of the ultimate pairings with grilled beef, a rare case where two rich components serve
to enhance each other, with no acidic or sweet elements offering relief. Here, Parmigiano-Reggiano and masarpone cheese are added
for a more complex flavor. This also pairs very well with most fish, poultry and other meats.
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12 cups water
1 1/2 lbs spinach, stems removed, well washed in several changes of cold water and spun dry
2 tablespoons unsalted butter
1/4 cup onion, small dice
1/4 cup heavy cream
1/4 cup mascarpone, or additional heavy cream
1/4 cup grated Parmigiano-Reggiano (from 1 ounce cheese)
Grated fresh nutmeg
White pepper in a mill
||Fill a large bowl halfway with ice water.|
||Pour 12 cups of water into a 4-quart pot, add 1 tablespoon salt and bring to a boil over medium-high heat.
Add the spinach and cook for two minutes. Transfer the spinach to the ice water to shock it and preserve its
color, then drain the spinach in a colander, and squeeze out all excess water.|
||Wipe out the pot, add the butter, and melt it over medium heat. Add the onions and one teaspoon salt and cook until the onions
are softened but not browned, approximately 4 minutes. Add the spinach, cream, mascarpone, Parmigiano-Reggiano, and nutmeg to
taste, and cook, stirring, for 2-3 minutes until the mixture is hot. Season with salt and 6 grinds of pepper, or to taste.|
||The spinach can be made up to 1 hour in advance and kept warm in a covered double boiler set over simmering water.
Or you can let the spinach cool, transfer it to a baking dish, cover it, and refrigerate for up to 24 hours. Reheat in
an oven preheated to 300°F until warmed through, approximately 15 minutes, and serve.|