Creamy spinach à la Lombarde


Creamy spinach à la Lombarde
For this recipe, spinach and potatoes are cooked separately, then assembled in a mascarpone-tomato sauce.
414
Grade this recipe:
Keywords:
Last modified on: June 25th 2025
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Creamy spinach à la Lombarde
Prepare 400 g fresh spinach, but don't cook them, just wash and spin-dry.

Stage 2 - 5 min.
Creamy spinach à la Lombarde
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.
Creamy spinach à la Lombarde
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.
Creamy spinach à la Lombarde
Prepare and chop 1 shallot.

Stage 5 - 1 min.
Creamy spinach à la Lombarde
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.
Creamy spinach à la Lombarde
Add 250 g Mascarpone and stir until melted.

Stage 7 - 3 min.
Creamy spinach à la Lombarde
Add 1 tablespoon tomato paste and mix well.

Stage 8 - 3 min.
Creamy spinach à la Lombarde
Finish by adding spinach and potatoes, stirring everything together, letting it warm up and checking the seasoning.

Stage 9
Creamy spinach à la Lombarde
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 recipe20 RDI=9 %60 RDI=6 %250 RDI=40 %2,620 RDI=130 %10,970 RDI: 130 %
Per 100 g2 RDI=1 %6 RDI=1 %30 RDI=4 %260 RDI=10 %1,110 RDI: 10 %
Per person5 RDI=2 %10 RDI=1 %60 RDI=10 %650 RDI=30 %2,740 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 4.00 €
  • Per person : 1.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
April 8th 2020373 K 24.6 55 min.
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
February 21th 2011232 K4.2 40 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
August 3rd 2013859 K 44.7 55 min.
How to prepare tomatoes
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...
June 6th 2012337 K 24 40 min.
How to butter a dish or a mould easily
How to butter a dish or a mould easily
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here...
February 21th 2011146 K4.1 1 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page