Today’s lunch will be a timballo made of polenta, spinach, mozzarella, parmigiana, sun dried tomatoes..keeping in with my leftover theme..and combining ingredients that are leftover or may soon expire to make a delicious dish! Did I mention that it is gluten free .. ( the ingredients in my kitchen..check the labels of all your ingredients if you are sensitive to gluten)
4 ounces fresh (or frozen spinach) washed, chopped
4 ounces fresh (or frozen) swiss chard, washed, chopped
8 ounces mozzarella
1/4 cup grated parmigiana reggiano cheese grated
5 sundried tomatoes chopped
8 black olives, pitted, chopped
2 cloves garlic
1 tablespoon shopped onion
8 ounces freshly made polenta (instant or regular)
Place olive oil in saute pan, place in garlic clove, onion, saute for 2 minutes, then place in spinach and swiss chard,saute till desired tenderness. Set aside. Cut mozzarella into small cubes. To already made polenta, add in spinach/swiss chard mixture (remove garlic cloves), mozzarella cubes, sundried tomatoes, olives, grated parmigiana reggiano cheese. Stir. When well blended, cover 8 inch cake pan with parchment paper, then add in polenta mixture to pan. If desired grate some parmigiana reggiano on top before placing in oven, Bake in oven that has been preheated to 425 degrees for 50 minutes. Remove from oven, let cool till firm and serve still slightly warm. Also great the day after!
I am still home in the mountains of Abruzzo,so when Alfonso and I eat our lunch you can be sure a glass of Trebbiano D’Abruzzo will be paired with this dish
*Join me and my favorite 5 star Italian chefs for an unforgettable Valentine’s Day week here in Italy in the town of St Valentine for a Valentine’s culinary adventure. This will be an amazing 8 tour filled with visits and tastings to local producers, cooking classes and demos with me and some of Italy’s top 5 star chefs at the very school they instruct at The Chef’s Academy.. All classes ,tours and hotel stay and other special Valentine events are all included..join us for this unique event. Registration is limited. so hurry and register. Email us at email@example.com for more info and/or to register and/or go here for more info
* March 5th and 12th,Delaware Valley College. join me for two Tuscan feasts, cooking classes and events in honor of my book The Basic Art of Italian Cooking; DaVinci Style and celebrating the birthday of Leonardo DaVinci and sharing some of his favorite recipes. Hurry, registration is limited.. Join me for these exciting, tasty culinary events. Go here to register and more info: http://www.delval.edu/continuing-and-professional-studies/non-credit-certificates-and-courses/culinary-and-food
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