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Creamed spinach with walnuts


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For 8 people
800 g tender spinach
1 tablespoon of extra virgin olive oil
1 teaspoon salt
50 g shelled walnuts


Blanch spinach in boiling water for 1 minute, drain and mix.
Puree the nuts with oil until reducing them in cream, pour the spinach, add the salt and enough cooking liquid to creamy not too dense.
Serve garnished with walnuts.

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Thanks to Vera Ferraiuolo - veruccia.blogspot.com

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