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Creamy spinach à la Lombarde

Name: Creamy spinach à la Lombarde
Prep time: 18 min
Cook time: 25 min
Total time: 43 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g fresh spinach; 4 tablespoons olive oil; 150 g cooked potatoes; 4 tablespoons olive oil; 1 shallot; 2 tablespoons olive oil; 250 g Mascarpone; 1 tablespoon tomato paste; salt; pepper

For this recipe, spinach and potatoes are cooked separately, then assembled in a mascarpone-tomato sauce.

9,018 4/5 (1 reviews)

45 min.

Easy

4.00 €

4 people

10 Ingredients

Last modified on: June 25^th 2025

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 for this recipe

Preparation: 20 min.

Cooking: 25 min.

All in all: 45 min.

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Step by step recipe

Stage 1 - 15 min.

Prepare 400 g fresh spinach, but don't cook them, just wash and spin-dry.

Stage 2 - 5 min.

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.

Stage 3 - 10 min.

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.

Stage 4 - 3 min.

Prepare and chop 1 shallot.

Stage 5 - 1 min.

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.

Stage 6 - 3 min.

Add 250 g Mascarpone and stir until melted.

Stage 7 - 3 min.

Add 1 tablespoon tomato paste and mix well.

Stage 8 - 3 min.

Finish by adding spinach and potatoes, stirring everything together, letting it warm up and checking the seasoning.

Stage 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.

Keeping: 1 or 2 days in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=9 %	60 RDI=6 %	250 RDI=40 %	2,620 RDI=130 %	10,970 RDI: 130 %
Per 100 g	2 RDI=1 %	6 RDI=1 %	30 RDI=4 %	260 RDI=10 %	1,110 RDI: 10 %
Per person	5 RDI=2 %	10 RDI=1 %	60 RDI=10 %	650 RDI=30 %	2,740 RDI: 30 %