Spinach Sauce
(Salsa Agli Spinaci)
Ingredients:
1 and 3/4 lbs (800 grams) spinach
8 fl oz (250 ml) milk
1 and 1/2 oz (40 grams) butter
1 tablespoon plain flour (optional)
Salt
White pepper
Directions:
Place the spinach in a large saucepan with just the water clinging to its leaves after washing and cook for about 5 minutes.
Drain and squeeze out as much liquid as possible.
Puree in a food processor.
Melt the butter in another saucepan.
Pour in the milk and spinach puree.
Season with salt.
Cook over a medium heat, stirring the mixture occasionally, until it thickens (if the sauce remains runny, stir in the flour and cook for about 10 minutes).
Remove the saucepan from the heat and add more salt, if necessary, and white pepper to taste. Serves 4.
Note: Great with short pasta and poached eggs. If the sauce is served with pasta, such as farfalle or pennette lisce, serve with plenty of grated Parmigiano cheese.