1. Wash the spinach several times in very cold water to remove grit. Do not dry. Pile into a deep saucepan and add the salt. Cover and place over medium heat and cook about 4 minutes until spinach is tender. Do not overcook.
2. Drain well, then squeeze the cooked spinach dry. In a large skillet, melt the butter until it just begins to turn brown. Add the anchovies, garlic, a little pepper, and the spinach. Reduce heat to low at once. Saute together 5 BAGNA CAUDA ALLO TORINO: minutes, stirring constantly. Serve at once, piping hot. Don't be surprised to find that your spinach has shrunk terribly after the first step in this recipe. That is the way with spinach. This dish has a robust flavor and offers a good color contrast to veal.
CANTINA D'ITALIA
18TH STREET NW, WASHINGTON, DC
BEV: GATTINARA
From the <Micro Cookbook Collection of Italian Recipes>.
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