Monday, September 24, 2007

Italian saag paneer

Do you like the Indian dish saag paneer? Me too. Whenever I'm at an Indian restaurant or buffet I restlessly seek it out.

But fusion is confusin'. If you'd like an easy, Italian saag paneer, here's how. Well, you can get your bulky fresh spinach, wash it thoroughly, rinse, dry and chop. Or (and this is what I did today) go with the ole Birdseye Chopped Spinach, which you will defrost in the ole microwave according to instructions.

Then. Cover the bottom of a frying pan with butter and olive oil. Add a freshly peeled clove of garlic, saute' till golden. Remove. Add your spinach. Stir. Now add salt, freshly ground pepper and real freshly ground Parmigiano-reggiano, to taste. That's it! Mighty fine eatin"!

After you have perfected the above routine, you can substitute other cheese according to taste. One thing I like to do, for a complete meal, is use the spinach-cheese dish as a base, make two small indentations in same, break two eggs in the latter, and bake in a medium oven. Perhaps flecked wth further butter and cheese.

You'll feel like Popeye the Sailor Man, or, as the Italians say, Braccio di Ferro (Iron Arm).