Sunday, February 8, 2009

spinach panna

This mixture of anchovies, sardines, spinach, herbs and eggs makes a piquant slice which is delicious as a starter or as a cocktail appetizer. It is quite rich and only small amounts are recommended.

what you need
1/3 bunch spinach
2 new white onions * sliced
2 sprigs tarragon
12 sprigs parsley
3 hard boiled eggs
3 sardines
6 anchovy fillets (cleaned)
6 capers
ground coarse salt, pepper
lemon juice

what to do
Wash the spinach well and boil with sliced onion. Add parsley and tarragon when almost cooked.
Press out all water from the spinach
Chop roughly the eggs, sardines, anchovies and capers. Pound all the ingredients together and then blend. Season well
Spread evenly on a baking sheet and chill well. Cut with pastry cutter into rounds.
Serve with warm toast and butter.

* the white onions are milder than the brown variety and that flavour suits this dish

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