Slow Cookbook Recipe No. 10
SPINACH AND PEAS TARTELLETTES Submitted by Anna Breau, France Ingredients for 4 people: pastry dough for 8 small salty tarts 500 gr green peas 400 gr spinach 200 gr bacon 1 onion 1 glass white wine 1/4 tsp sugar vegetable broth butter salt & pepper Preparation: Roll out pastry dough to make the tartellettes. Cook in 160°C oven for about 15 minutes. Boil the peas and the spinach for 1 minute. Chop onion and bacon. Put a knob of butter in a skillet and fry the onion and bacon slowly for 5 minutes. Don't let the onion burn. Stir frequently. Add the white wine and cook for another 5 minutes. Add the peas and the spinach together with 1/4 tsp sugar and cook for a further 8 minutes mixing well. Add some vegetable broth if it becomes too dry. Salt & pepper to your liking. Distribute the spinach and pea mixture on the tartellettes and serve at room temperature. You may add grated parmesan/pecorino cheese on top if so desired. An easy and delightful appetizer. Wine pairing: A chilled white wine like a Chardonnay-Trebbiano or a Malvasia would pair nicely with the tartelettes.
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