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Buttered Spinach with Parmigiano Reggiano

Side Dishes

Serves 4:
800g (28oz) spinach
100g (3.5oz) Parmigiano Reggiano
80g (5½ Tbsp) butter
Salt (to taste)


Wash the spinach and place in a pot with salted water, cover and let cook over medium heat for no more then 5 minutes. Drain and pass under cold water and dry well. Coarsely chop the spinach and cook in a frying pan with butter for a few minutes. Salt and sprinkle generously with Parmigiano Reggiano aged for 24 or 36 months.
Together with lentils and stewed beans, buttered spinach with Parmigiano Reggiano is a typical side dish for zampone and cotechino. It is also excellent with roast and meatloaf.