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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
- 1 1/2 pounds baby spinach
- 1 tablespoon canola oil
- kosher salt and fresh ground pepper
- (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.
- This recipe is a Community Pick!
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