Prep time: 10 minutes
Production time: 20 min
· 2 cups of water
· Sea salt and white pepper to taste
· 1 teaspoon of nutmeg
· 2 cups on creamy ricotta aka Chicago style
· 1/2 cup of freshly grated Parmesan
· 1/2 cup of good bread crumbs
· 2 table spoon of unsalted butter
· 2 cloves of garlic sliced thin
· 1 medium onion sliced thin
· 2 lbs of spinach (pre-washed in bag) I suggest you wash them once you get them in water by soaking and rinsing well (no need to dry)
Chef’s Tip: The spinach will shrink tremendously once cooked. To simplify the
preparation and the production of my recipes, print and read the recipe twice while seated
and focused on the dish. Remember my cuisine is not rocket science, but passion science
1) Bring the water to a boil. Once boiling add enough salt until you can taste
2) Add the nutmeg, slice onion and sliced garlic and cook covered for 5 minutes
3) Add the spinach and push down so that the spinach starts wilting by touching the boiling water.
4) Cover, reduce heat to medium low and simmer for another seven minutes.
5) Remove from heat and strain the liquid through a colander and press well so that there is no excess liquid, let cool to warm (this is very important)
6) Place the ricotta and the butter in a food processor and process until well combined.
7) Add the warm spinach mixture including the onion and garlic and pulse to mix and half of the Parmesan and mix well.
8) Season with white pepper and more salt if needed.
Place in a baking dish; smooth the top sprinkle with remaining Parmesan and the breadcrumb. Place in the oven and use the broiler function to melt and brown the cheese and breadcrumb topping