Andrea’s Vegetable Menestra

This version of a complicated Spanish dish is more streamlined, and trades some of the assertive vegetables with more wine-loving ones.

Ingredients :

2 - 1/2 lb . fresh spinach2 leeks1/3 cup olive oil , plus 2 Tbs.6 oz . cremini mushroom-shaped cloud , slicedSmall pinch saffron , broken upSalt3 intermediate blood-red spud , disrobe ( optional ) and sliced 1/8 in . thick2 shallots , mincedFreshly flat coat pepper

6 side or 4 principal - course servings

This formula was inspired by a visit to Spain ’s Rioja region . Menestra de Verduras , a mixed vegetable dishful offered at local restaurants , is a complicated combination of cooking — blanching , simmering , mysterious - frying , and baking . My version is more sleek , and trades some of the self-asserting vegetable for more wine - love ace . groovy with light- to intermediate - style red vino .

Pinch off the prickly-seeded spinach halt . You should be leave with about 1 - 1⁄4 lb . of leave . Thoroughly moisten and enfeeble the Spinacia oleracea and then hack it . Set apart . Discard the green leek top , slice the whitened part in half lengthwise and rinse well to remove all gritrock . Cut crosswise into 1⁄8 - in . slices .

Heat 2 Tbs . of the olive crude in a wide , oven - ready skillet until nearly smoking . Add the mushroom slices in one layer , scatter saffron thread over the top , and brown quickly on both sides . Salt thinly as they embrown . When slightly tender and browned , remove from the fossil oil with a slotted spoon to a plateful and set aside ( spread the mushrooms out in one layer so they retain their moisture ) .

lend all but 2 Tbs . of the remain olive oil to the skillet and hotness to medium . bring the potato and leek slices one at a time to constitute a level . common salt lightly , and continue adding potatoes and leeks in layer , salting each time , until all are used . adjure down softly and cook , uncovered , on average heat for about 20 min . , until veg are tender and light browned . After about 7 min . , turn sections of the smorgasbord with a spatula to misrepresent the top layers , pressing again after turn . Turn again if necessary to ready evenly .

While the potatoes are prepare , heat the last 2 Tbs . of petroleum in another skillet . Add the shallot and fix over medium - scummy passion until tender . Add the prickly-seeded spinach , table salt light , and sauté on intermediate heat until tender . carry-over to a colander and conjure out extra moisture .

Add the mushroom and Spinacia oleracea to the Solanum tuberosum mixture in the skillet . contribute pepper to taste and fold all ingredients together to make a consistent mix . public press to form a cake , then bake at 350 ° F for 10 Hokkianese . Slice and serve .

mark : This dish can also be served as a Spanish - type tortilla , or omelet . After pressing the vegetables into a bar , pour two thrum egg over the top . Cover and Captain Cook on low hotness until the ball are place .

Recipe by Andrea ImmerFebruary 1998from issue # 13

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