廚房女神奈潔拉：烤菠菜，瑞可達起司和肉豆蔻 Nigellissima: Spinach Baked with Ricotta & Nutmeg

最近正在想著要讓全家人吃多一點蔬菜，但是除了中式快炒之外其他的烹調方式我都不是很熟悉；因此當我在書中看到這個食譜時，馬上就列入待做菜單當中。

而且我也在激勵自己不要因為缺少某些材料就不去嘗試，就買啊！不然就查查看有沒有替代品（但是用替代品或是直接省略，就不能抱有太大的期望成果會一模一樣。）這次我就認識了瑞可達起司。

I'm trying to get myself and my family eat more vegetables recently. But I'm not familiar with different cooking method other than Chinese stir-fry. So when I read this recipe in the book, I listed it as recipes-to-try.

And I'm not letting myself shy away from trying a new recipe just because the lack of some ingredients. Just get them or find substitutes (but don't expect the very same results.) In this case, I got to know ricotta cheese.

簡單又好吃，（又美麗！）這個烹調方法值得學起來
Easy, tasty, and pretty!! A keeper.

烤菠菜，瑞可達起司和肉豆蔻

修改自奈潔拉的食譜：廚房女神奈潔拉 義式美味快速上桌 p.115

材料：

• 橄欖油 1大匙
• 大蒜 1瓣，切碎或壓成泥
• 嫩菠菜和其他綜合葉菜 150克
• 蘆筍 150克，去硬皮，切成一口大小
• 苦艾酒 2大匙
• 帕馬森起司 3大匙
• 瑞可達起司 2大匙
• 鹽、胡椒 適量
• 肉豆蔻粉 適量
• 雞蛋 2顆，打散

做法：

1. 烤箱預熱 400F/200C。烤盤抹油。
2. 在爐子上加熱橄欖油、蒜末，葉菜和蘆筍入鍋炒到軟。
3. 加入苦艾酒，繼續拌炒到葉菜縮小。關火。
4. 拌入所有其他材料，倒入烤盤、送入烤箱烤 10分鐘。
5. 靜置 5分鐘再享用。

Spinach Baked with Ricotta & Nutmeg

Adapted from Nigella's recipe in Nigellissima: Instant Italian Inspiration

Ingredients:

• olive oil 1 Tablespoon
• garlic 1 clove, minced
• baby spinach and mixed greens 150 g
• tender asparagus 150 g, peel and cut into bite size.
• dry vermouth 2 Tablespoons
• grated parmesan 3 Tablespoons
• ricotta cheese 2 Tablespoons
• salt & pepper
• ground nutmeg
• eggs 2, beaten

Directions:

1. Preheat the oven to 400F/200C. Grease a baking pan.
2. Heat the oil and garlic on stovetop, then stir-fry the greens and asparagus until they softened.
3. Add the vermouth. Keep stir-frying until the vegetables shrink. Remove from heat.
4. Add all the other ingredients. Pour into the baking pan and bake for 10 minutes.
5. Let it sit for 5 minutes before serving.

和義大利麵拌一拌，就是我和兒子的蔬菜多多午餐。
Served with some campanlle, this is our lunch loaded with vegetables!

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