Creamed Spinach alla Parmigiana
serves 4
Ingredients
- 10 oz frozen spinach, thawed and thoroughly drained
- 4 T butter
- 2 T flour
- 1 t grated nutmeg
- 1/3 C milk
- 1/4 C Parmigiana, grated
Instructions
- Melt the butter in a saucepan, then whisk in the flour to form a roux. After the roux has formed, whisk in the milk to form a bechamel sauce, then season with salt and pepper and the nutmeg.
- Stir in the spinach and the cheese, plate and serve.
Source: Cooking of Parma, pg 123