Creamy spinach à la Lombarde

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 400 g fresh spinach
• 2 4 tablespoons olive oil
• 3 150 g cooked potatoes
• 4 4 tablespoons olive oil
• 5 1 shallot
• 6 2 tablespoons olive oil
• 7 250 g Mascarpone
• 8 1 tablespoon tomato paste
• 9 salt
• 10 pepper
• Total weight: 990 grams

Times:

Preparation	Cooking	Start to finish
20 min.	25 min.	45 min.

Step by step recipe

1	Prepare 400 g fresh spinach, but don't cook them, just wash and spin-dry.
2	In a large saucepan over high heat, pour in 4 tablespoons olive oil and, when hot, add the raw spinach. Stir to "melt" the spinach, which will reduce in volume. Season with salt and set aside.
3	In the same saucepan, pour 4 tablespoons olive oil and when hot, add 150 g cooked potatoes cut into pieces or slices. Brown to taste, stirring as little as possible, then season with salt and set aside.
4	Prepare and chop 1 shallot.
5	Still in the same saucepan, pour in 2 tablespoons olive oil and when hot add the chopped shallot, salt and pepper, stir and cook for 1 minute without browning.
6	Add 250 g Mascarpone and stir until melted.
7	Add 1 tablespoon tomato paste and mix well.
8	Finish by adding spinach and potatoes, stirring everything together, letting it warm up and checking the seasoning.
9	Your Lombardy spinach is ready.

Remarks

The quantities indicated, particularly those for spinach and mascarpone, are only approximate, so feel free to adapt.
If the taste is a little too creamy for your taste, add a little lemon juice to the mascarpone-tomato cream.

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