Wilted Spinach With Bottarga

1. 1

   You may have to do this in batches if your saute pan isn't big enough. Just make sure you cool each batch individually as you go.

2. 2

   Heat a large 14 inch saute pan over medium high heat. Add the oil and once it is hot add the spinach. Sear it and turn it, season with a healthy pinch of salt and a few grinds of pepper.

3. 3

   Once it is wilted dump it into a strainer. Rinse it briefly with cold water just to cool it enough to handle. Squeeze out most of the excess water but not all.

4. 4

   Divide the spinach into 4 portions and form it into balls then make it into a rectangle squeezing the spinach together so it will hold its shape. Shave the bottarga over the top and serve. Alternatively sprinkle with a little tamari and top with sesame seeds. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.