Wilted Spinach with Bottarga

By thirschfeld • August 23, 2012 • 0 Comments

⎙

Author Notes: If you don't like or have bottarga just use sesame seeds. They are a perfectly wonderful substitution. I squeeze a lot of the liquid out of the spinach after cooking but I always take care not to over squeeze. If the spinach becomes to dry it gives you the feeling of a sponge sucking all the moisture from you mouth when you eat it. - thirschfeld

Serves 4

1 1/2 pound baby spinach
1 tablespoon canola oil
kosher salt and fresh ground pepper
bottarga
(optional) tamari diluted with water to taste, this is if you are using sesame seeds

You may have to do this in batches if your sauté pan isn't big enough. Just make sure you cool each batch individually as you go.
Heat a large 14 inch sauté pan over medium high heat. Add the oil and once it is hot add the spinach. Sear it and turn it, season with a healthy pinch of salt and a few grinds of pepper.
Once it is wilted dump it into a strainer. Rinse it briefly with cold water just to cool it enough to handle. Squeeze out most of the excess water but not all.
Divide the spinach into 4 portions and form it into balls then make it into a rectangle squeezing the spinach together so it will hold its shape. Shave the bottarga over the top and serve. Alternatively sprinkle with a little tamari and top with sesame seeds. Serve.