Strozzapreti With Spinach And Preserved Lemon Recipes

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STROZZAPRETI WITH SPINACH AND PRESERVED LEMON



Strozzapreti with Spinach and Preserved Lemon image

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

Provided by Philip Krajeck

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter, divided
1 garlic clove, crushed
1/2 teaspoon crushed red pepper flakes, divided
3/4 cup panko (Japanese breadcrumbs)
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
12 ounces fresh strozzapreti or other fresh or dried pasta
2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided
1 tablespoon (or more) fresh lemon juice
1 tablespoon (or more) thinly sliced preserved lemon peel

Steps:

  • Heat oil and 2 tablespoons butter in a large skillet over medium heat until butter is foaming. Add garlic and 1/4 teaspoon red pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes. Mix in lemon zest and transfer panko to a paper towel-lined plate; season with salt and pepper. Let cool; set aside. Wipe out skillet.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain.
  • Meanwhile, heat remaining 6 tablespoons butter in same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes. Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute.
  • Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining 1/4 teaspoon red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired. Add remaining spinach and toss until slightly wilted, about 1 minute.
  • Serve pasta topped with reserved panko.
  • DO AHEAD: Panko can be toasted 1 day ahead. Store airtight at room temperature.

STROZZAPRETI



Strozzapreti image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

5 1/4 ounces spinach
8 3/4 ounces ricotta cheese
1 3/4 ounces Parmesan, plus extra for sprinkling
5 1/4 ounces flour
Salt
Pepper
Tomato sauce, homemade or store-bought

Steps:

  • Preheat the oven to 375 degrees F. Blanch the spinach in water. Drain and chop. Mix the ricotta cheese with the spinach. Add the Parmesan and the flour. Mix well. Add a pinch of salt and pepper. Take 1 tablespoon full of the ricotta mixture and form small balls with your hand (about 1/2 inch.) Place in a casserole dish.
  • Add some tomato sauce over the ricotta-spinach balls. Sprinkle some Parmesan over and cook for 10 minutes.

LEMON & GARLIC SPINACH



Lemon & Garlic Spinach image

This recipe was a side dish at a restraunt we ate at. I ate so much I couldn't finish my salmon. The spinach is not cooked so the flavor is very fresh. Since finding this recipe we have gone through 5 pounds of spinach!! (in 2 weeks)

Provided by Chef Niki

Categories     Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (24 ounce) bag Baby Spinach
1 1/2 lemons, juice of
4 -6 garlic cloves (finely chopped)
2 1/2 tablespoons butter
3 tablespoons olive oil

Steps:

  • In large pot, add olive oil, butter, garlic and the juice of 1/2 lemon. (you may adjust olive oil/butter/lemon to your liking).
  • Let cook over low heat for about 20 minutes so the flavors meld.
  • Take off heat, add spinach, toss well and serve.

Nutrition Facts : Calories 200.8, Fat 18.1, SaturatedFat 6.1, Cholesterol 19.1, Sodium 198.9, Carbohydrate 8.4, Fiber 3.9, Sugar 1.2, Protein 5.2

SPINACH SAUTé WITH RED BELL PEPPER & PRESERVED LEMONS



Spinach Sauté With Red Bell Pepper & Preserved Lemons image

I made this because I had a bag of spinach & a red pepper that wouldn't last much longer in the fridge, and I had been trying to think of a way to use the preserved lemons I had made.

Provided by JaneinRI

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1 garlic clove, minced (more or less to taste)
1 red bell pepper, diced
1/2 preserved lemon, cut in half to make 2 quarters, rinsed &, diced
1 (1 lb) bag baby spinach leaves

Steps:

  • Heat the oil in a medium saucepan, add garlic, red pepper and lemon.
  • Cook until garlic is golden, and pepper and lemon is softened.
  • Add spinach and cook until limp.

Nutrition Facts : Calories 94.6, Fat 7.3, SaturatedFat 1, Sodium 90.5, Carbohydrate 6.2, Fiber 3.1, Sugar 1.7, Protein 3.6

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  • Heat oil and 2 Tbsp. butter in a large skillet over medium heat until butter is foaming. Add garlic and ¼ tsp. red pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes. Mix in lemon zest and transfer panko to a paper towel–lined plate; season with salt and pepper. Let cool; set aside. Wipe out skillet.
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