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BellaOnline's Italian Food Editor

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Spinach Salad Flambé Recipe

Guest Author - Paula Laurita

Flaming foods are spectacular and they make for a special meal event. Turn a spinach salad into a show stopping dish.

Spinach Salad Flambé

Ingredients

  • 6 slices of pancetta cut into ½” pieces
  • 2 Tbs honey
  • 2 Tbs "balsamic vinegar" (any 4-9 year old vinegar is fine)
  • 1½ tsp Worcestershire sauce
  • ¼ tsp salt
  • 1 pound baby spinach leaves, washed and dried
  • ½ pound white mushrooms, sliced
  • 1 lemon
  • ¼ cup brandy
  • shaved Pecorino-Romano cheese

Directions

  1. In a large skillet cook the pancetta over medium heat until just crisp.
  2. Remove the pancetta and drain on a paper towel.
  3. Mix the honey, vinegar, Worcestershire sauce, and salt into the pancetta fat and heat until just boiling.
  4. Place the spinach and mushrooms in a large salad bowl.
  5. Pour the honey mixture over the spinach and mushrooms and toss lightly.
  6. Cut the lemon in half and squeeze over the spinach.
  7. Return the pancetta to the skillet and add the brandy. Heat the brandy over low heat until just warm.
  8. Ignite the brandy and pour over the spinach.
  9. Toss the salad gently and serve immediately.

Note: If you opt to flame the brandy at the table be very careful. Nothing should be over or near the skillet.

If you are concerned about E coli problems related to spinach, you can follow a few precautions to reduce your chances of getting sick.

  • Wash your hands before touching the food. This really is your number one protection.
  • Do not allow the spinach to come into contact with any raw meat. Be certain your kitchen counter is wiped down well.
  • Rinse the spinach well under running water. If you dry it on a cloth towel make certain it is clean and has not been near raw meat. In other words, don't use the same towel to pat down your raw chicken and then place your spinach on the same towel. This may sound silly, but it's easy to forget.

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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