Emilia-Romagna Recipes
ZUPPA DI SPINACI E PARMIGIANO

Zuppa di spinaci e parmigiano

Spinach and Parmigiano-Reggiano Cheese Soup

How to make the Zuppa di spinaci e parmigiano:

Julienne cut the onion and saute' in butter. Clean the spinach, wash it and add to the onion.
Saute' the spinach until limp without covering, add the thinly sliced potatoes, a pinch of salt and lastly the freshly grated Parmigiano-Reggiano cheese.

Cook for a few minutes and add enough water to cover the ingredients. Leave to boil for 15 minutes, then mix the ingredients in a blender. Add the milk cream and mix.

Serve the spinach soup and decorate the dish with Parmigiano-Reggiano cheese petal-shaped slivers and a dash of Traditional Balsamic Vinegar.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM