- 1 Lb (450 g) fresh spinach
- 5 oz (100 g) bufala mozzarella
- 4 tbsp Parmigiano Reggiano cheese
- 2 cloves of garlic
- 3 tbsp unsalted butter
- 1/3 tsp black pepper
- to taste table salt
- FIRST STEPS
Rinse the spinach leaves. Peel and crush the cloves of garlic. Melt the butter over medium heat in a pan big enough to cook the spinach. Sauté the garlic along with melted butter until golden.
- SAUTEED SPINACH AND MOZZARELLA
Pour the spinach into the pan along with golden garlic. Sauté the spinach over medium heat, stirring frequently. When almost all the water inside the spinach is evaporated, salt as need and cook a couple of minutes more. Low the heat then add shredded bufala mozzarella and Parmigiano Reggiano. Stir well until all the cheese is well melted and the sauteed spinach are consistent. Complete with a generous dash of black pepper. Serve immediately, hot and creamy.
- PREPARING SPINACH IN ADVANCE
It is possible to prepare the sauteed spinach in advance and stir them with mozzarella and Parmigiano Reggiano just before serving. Re-heat the spinach with some tbsp of water. Finally, combine with cheese following the recipe. Once combined spinach with cheese I won’t recommend you to store and re-heat!