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Creamy spinach à la Lombarde

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

407

45 min.

Easy

4.00 €

2 people

10 Ingredients

Last modified on: June 25^th 2025

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For 2 people, you will need:

1 200 g fresh spinach
2 2 tablespoons olive oil
3 75 g cooked potatoes
4 2 tablespoons olive oil
5 ½ shallot
6 1 tablespoon olive oil
7 125 g Mascarpone
8 ½ tablespoon tomato paste
9 salt
10 pepper
Total weight: 495 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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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.

Prepare 200 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 2 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 2 tablespoons olive oil and when hot, add 75 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 ½ shallot.

Stage 5 - 1 min.

Still in the same saucepan, pour in 1 tablespoon 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 125 g Mascarpone and stir until melted.

Stage 7 - 3 min.

Add ½ 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	10 RDI=5 %	30 RDI=3 %	130 RDI=20 %	1,310 RDI=70 %	5,480 RDI: 70 %
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 %

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

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