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Monday, August 11, 2014

FLOR, LA - WITH A FORERUNNER OF CREAMED SPINACH RECIPE


Dicing the "Flower" - the Best Salt Pork
Photo by: Lord-Williams
(the flower), the best part. The scum of yeast fungi in sherry is considered the best part of the sherry. In Nola’s recipe for chopped spinach, he calls salt pork, “the flower of the pot,” to be added  Almost 100 years later, Cervantes calls the girl who scrubs floors and washes dishes the same.

There is also harina de flor, which means sifted flour.[1] [Cervantes. “Ilustre.” 1994:733; ES:Lord. Fadalat. 2008; and Nola. 1989:xxxiii-1]


CHOPPED SPINACH ADAPTED FROM NOLA’S xxxiii-1 ESPINACAS PICADAS[2]


Ingredients

3 tbsp raisins
½ qt broth
½ almonds
Washing Spinach Leaves
Photo by: Lord-Willims
2 lbs spinach
4½ oz solid pork fat
¼ c olive oil or lard
3 tbsp Aragonese cheese[3]
1 tbsp parsley
1 tbsp mint
salt to taste

Garnish
a few toasted almonds
a sprig of mint

Preparation
           
Remove pits from raisins and soak in water for 3-4 hrs.

Put shelled almonds in water, bring to a boil and remove from heat. Remove the skins and grind them in a food processor. Make a broth, preferably mutton. Add it to the almonds and let sit until ready to use. Then strain this almond milk though a cheesecloth.

A Unique forerunner of Creamed Spinach
Photo by: Lord-Williams
Snap off spinach stems and put the leaves in a food processor with hot water. Grind until the spinach is chopped. Strain and squeeze the water out of the leaves.

Dice the very best (the flower of) pork fat into bite size pieces and fry it. Once it has cooked remove the fat and fry the spinach in the grease. Add olive oil or lard as needed. Put the spinach in a pan with the pork. Add the almond milk and gently boil for about 10 minutes. Then add thinly sliced cheese and the raisins. Let cook 3-4 minutes more, add herbs.  Cover and let sit for 10 minutes. Taste for salt and serve.



[1] See blog titled aludir, posted September 15, 2011for a bread recipe using sifted flour.
[2] See blog titled carnes ahumadas, published August 30, 2012 for a different version of this recipe.
[3] Many interpret this to be fresh cheese but it could mean anything. Mozzarella cheese was used but the recipe welcomes cheese preferences of the cook.

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