Spinach Gratin with Pecorino Toscano and Pine Nuts
Courtesy of La Cucina Italiana
Fine sea salt
3 tbsp pine nuts
1½ pounds spinach, tough stems removed
2 tbsp extra-virgin olive oil (Use your good stuff for this!)
4 oz Pecorino Toscano or other mild sheep’s milk cheese, grated on large holes of box grater (We used Manchego because I love it. I’d put it on everything if the husband would let me.)
1/8 tsp curry powder
Heat oven to 350º.
Bring a large pot of salted water to a boil.
Meanwhile, spread pine nuts on a baking sheet; bake until fragrant and just lightly golden, about 5 minutes. Transfer pan to a wire rack and let nuts cool.
Submerge spinach in the boiling water and cook until just wilted, about 1 minute. Drain in a colander, squeezing to extract excess water. (Use a dish towel to squeeze the water from hot spinach.)
In a large gratin dish, spread half of the spinach. Drizzle with 1 tablespoon oil, then sprinkle with ¼ cup cheese and pinch salt. Top with remaining spinach. Drizzle with remaining tablespoon oil, then sprinkle with ½ cup cheese, pinch salt and curry powder.
Broil until cheese is lightly golden, about 3 minutes. Sprinkle with pine nuts and remaining 1/4 cup cheese; continue to broil, rotating pan once halfway through, until cheese is golden, about 2 minutes more.
Editor’s Note: You can also make these in individual gratin dishes like we did. Beautiful presentation for a main course or side dish!
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