1 kg spinach
125 cl milk cream
160 g Parmigiano-Reggiano cheese
Traditional Balsamic Vinegar from Modena or Reggio Emilia
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.
Regional recipe from Emilia-Romagna