Ingredients with Measurements:
- 1 lb. of fresh spinach, washed and chopped
- 1 cup of ricotta cheese
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of anchovy fillets, drained and chopped
- 1 can of diced tomatoes
- 1/2 cup of white wine
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
2. Add the anchovy fillets to the pot and cook for another 2 minutes, stirring frequently.
3. Pour in the white wine and let it simmer for 5 minutes until it reduces by half.
4. Add the can of diced tomatoes to the pot and stir well. Let it cook for 10 minutes.
5. Add the chopped spinach to the pot and stir well. Cover the pot and let it cook for 5 minutes until the spinach is wilted.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or food processor, puree the mixture until it is smooth.
8. Return the puree to the pot and heat it over medium heat.
9. Add the ricotta cheese to the pot and stir well. Let it cook for another 5 minutes until the cheese is melted and the mixture is creamy.
10. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 10g
Protein: 12g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach.
- Ricotta cheese can be substituted with goat cheese or feta cheese.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked shrimp or crab meat to the bagnun for a seafood twist.
- Add cooked chicken or sausage for a meaty version.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to wash the spinach thoroughly to remove any dirt or sand.
- Use a blender or food processor to puree the mixture for a smooth and creamy texture.
- Adjust the seasoning to your taste.
Storage instructions:
Store the bagnun in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bagnun in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the bagnun in individual bowls and garnish with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley
- Drizzle of olive oil
- Grated Parmesan cheese
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the bagnun is too thick, add a splash of chicken or vegetable broth to thin it out.
- If the bagnun is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the bagnun thoroughly to avoid any foodborne illnesses.
- Store the bagnun in the refrigerator and discard any leftovers after 3 days.
Food history:
Bagnun is a traditional Ligurian fish stew that is typically made with anchovies, onions, garlic, and tomatoes. This recipe adds spinach and ricotta cheese for a twist on the classic dish.
Flavor profiles:
Savory, salty, tangy, creamy
Serving suggestions:
Serve the bagnun as a main dish with crusty bread and a glass of white wine.
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Region: Italian