Zuppa Di Spinaci E Parmigiano


1 kg spinach
4 potatoes
125 cl milk cream
160 g Parmigiano-Reggiano cheese
Traditional Balsamic Vinegar from Modena or Reggio Emilia
1/2 onion
15 g butter

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

Regional recipe from Emilia-Romagna

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.