©2023
AuthorDartagnan"a classic accompaniment for any elevated dinner, soft, velvety and easy to prepare, your guests will love it, and so will you"
Shown with Maple Glazed Pancetta
Slowly saute pancetta until crisp, drain and set aside for garnish of each serving.
"Blanch" spinach in a pot of boiling water for NOT OVER one 45 seconds, add to a cold water bath to stop the cooking, and then squeeze out or spin the excess water from the leaves. Chop the spinach and set aside, letting drain.
Melt the butter and duck fat in a saucepan. Add the garlic and shallots, and cook until just soft.
Add in the flour, stirring it together to form a roux, let cook stirring a few minutes until blonde. Slowly whisk in the milk, then cream and cook until slightly thickened. Finish by stirring in the Grand Pandano, add in the spinach, white pepper and salt.
Top with crisp Pancetta.
Ingredients
Directions
Slowly saute pancetta until crisp, drain and set aside for garnish of each serving.
"Blanch" spinach in a pot of boiling water for NOT OVER one 45 seconds, add to a cold water bath to stop the cooking, and then squeeze out or spin the excess water from the leaves. Chop the spinach and set aside, letting drain.
Melt the butter and duck fat in a saucepan. Add the garlic and shallots, and cook until just soft.
Add in the flour, stirring it together to form a roux, let cook stirring a few minutes until blonde. Slowly whisk in the milk, then cream and cook until slightly thickened. Finish by stirring in the Grand Pandano, add in the spinach, white pepper and salt.
Top with crisp Pancetta.