(Cazuela de Spinaca)
Makes about 2 cups
Baked Spinach
¼ cup olive oil
1 cup baby spinach leaves
4 cloves garlic, slivered
6 ounces fresh Spanish goat cheese
Heat the oven to 400 degrees. Heat olive oil in a large sauté pan. Saute the spinach and garlic for about 3 minutes. Divide the spinach into 6 cazuelas (small terra-cotta dishes). Top each cazuela of spinach with about 1 ounce (2 tablespoons) of goat cheese and a spoonful of Onion-Raisin Compota. Bake in the oven for 5 minutes, until cheese is bubbly. Serve hot.
Serves 6
Onion-Raisin Compota
½ onion, chopped
3 tablespoons olive oil
2 cups golden raisin
3 tablespoons honey
¼ cup oloroso sherry
1 teaspoon salt
Saute the onion in olive oil until soft. Add remaining ingredients and simmer for 5 minutes. Remove from heat and set aside.
Photograph by Douglas Merriam from Espana by James Campbell Caruso. Reprint permission by Gibbs Smith.
Makes about 2 cups
Baked Spinach
¼ cup olive oil
1 cup baby spinach leaves
4 cloves garlic, slivered
6 ounces fresh Spanish goat cheese
Heat the oven to 400 degrees. Heat olive oil in a large sauté pan. Saute the spinach and garlic for about 3 minutes. Divide the spinach into 6 cazuelas (small terra-cotta dishes). Top each cazuela of spinach with about 1 ounce (2 tablespoons) of goat cheese and a spoonful of Onion-Raisin Compota. Bake in the oven for 5 minutes, until cheese is bubbly. Serve hot.
Serves 6
Onion-Raisin Compota
½ onion, chopped
3 tablespoons olive oil
2 cups golden raisin
3 tablespoons honey
¼ cup oloroso sherry
1 teaspoon salt
Saute the onion in olive oil until soft. Add remaining ingredients and simmer for 5 minutes. Remove from heat and set aside.
Photograph by Douglas Merriam from Espana by James Campbell Caruso. Reprint permission by Gibbs Smith.