Best 4 Potato And Spinach Bocconcini Recipes
Indulge in a culinary journey with our exquisite Potato and Spinach Bocconcini recipe, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish features golden-brown potato cakes, tender spinach, and creamy bocconcini cheese, all enveloped in a luscious tomato sauce. The perfect balance of savory and tangy flavors makes this recipe a true crowd-pleaser.
In addition to the main recipe, we offer a collection of delightful variations to suit every palate. Explore the vibrant flavors of our Roasted Red Pepper and Feta Bocconcini, where the sweetness of roasted red peppers pairs perfectly with the tangy feta cheese. For a touch of spice, try our Spicy Sausage and Spinach Bocconcini, where succulent sausage adds a delightful kick. If you prefer a vegetarian option, our Spinach and Mushroom Bocconcini is a hearty and flavorful choice.
No matter which recipe you choose, our Potato and Spinach Bocconcini is sure to become a staple in your kitchen. Its versatility makes it perfect for a quick and easy weeknight meal or as a centerpiece for a special occasion. So gather your ingredients, tie on your apron, and let's embark on a culinary adventure together.
SPINACH POTATOES
This is a rich and cheesy potato dish filled with spinach and Italian bacon.
Provided by ERINSANDERS
Categories Side Dish Potato Side Dish Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
- Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
- Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g
ITALIAN POTATOES AND SPINACH
Caution! This is quite addictive. I made this wonderful peasant style recipe tonight with some changes from the original. This is my adapted version.
Provided by Lorac
Categories Spinach
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.
- Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.
- While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.
- When potatoes are ready, cook spinach according to package directions.
- Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.
ROASTED POTATOES AND SPINACH
Crispy potatoes meet garlicky spinach for the perfect side dish.
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved
NEW POTATOES WITH SPINACH & CAPERS
Buttery new potatoes are a fantastic spring side to any dish, this zesty version with lemon, capers and greens offers a fresh and simple take
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 mins until they are tender but still hold their shape, and you can insert a cutlery knife easily.
- Drain the potatoes and allow to steam-dry. Heat the oil with 1 tbsp of the butter in a large frying pan over a medium-high heat. Once the butter is foaming, add the potatoes, cut-side down, and fry undisturbed for 5 mins until golden.
- Add the remaining butter along with the spinach, capers, lemon zest and juice. Stir everything together for a few mins so that the potatoes are coated and the spinach has wilted, then season to taste with salt and black pepper.
Nutrition Facts : Calories 175 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
Tips:
- Use fresh, baby potatoes: They cook quickly and have a delicate flavor that pairs well with the other ingredients.
- Don't overcook the potatoes: They should be tender but still slightly firm.
- Use high-quality olive oil: It will add flavor and richness to the dish.
- Season the potatoes and vegetables well: This will help them develop flavor.
- Use fresh spinach: It will add color and nutrients to the dish.
- Don't overcook the spinach: It should be wilted but still bright green.
- Add the bocconcini cheese at the end of cooking: This will prevent it from melting too much.
- Serve the dish immediately: It is best enjoyed when hot and fresh.
Conclusion:
This potato, spinach, and bocconcini recipe is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of flavors and textures is sure to please everyone at your table. With its simple ingredients and quick cooking time, this recipe is a great option for busy weeknights or special gatherings. So next time you're looking for a tasty and nutritious side dish, give this recipe a try!
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