Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
Preheat oven to 350 F. Line a baking loaf pan with parchment paper. Butter
In a large skillet, add the oil and sauté
onion until barely golden, about 10-15 minutes. Set aside in a bowl. Add the
spinach in the same pan add quickly sauté for about 2 minutes. If using thawed spinach cook until free of
liquid. Season with salt and pepper. Add
the spinach to the bowl with the onion.
Add the beaten eggs, breadcrumbs, grated
cheese to the bowl. Mix well; fold the ricotta a little time. Taste for
seasoning. Adjust as needed.
and spread evenly in baking loaf pan. Bake about 30-35 minutes or until the
sides become just golden. Allow to cool. Remove from pan. Cut in slices and serve warm or room
temperature. Drizzle aged balsamic on top.