Spinaci alla Fiorentina
Sauerkraut
- 1 KG SPINACH
- 2 CLOVES GARLIC, chopped
- 1 CUP CHEESE SAUCE
- 1 WHITE CABBAGE, shredded
- 80 GRAM SALT
- 2 TBSP JUNIPER BERRIES
- 2 TBSP PEPPERCORNS
- 1 1/2 CUP BUTTERMILK
Stir fry the spinach with the garlic for three minutes. Mix with the cheese sauce and put this in a greased oven dish. Bake 15 minutes at 180 degrees Celsius.
If "à la Florentine" is added to the name of a dish, this means spinach is used and often also white sauce. For Italians, "alla Fiorentina" is different, it means that something is prepared the original way from Florence.
Put a layer of cabbage in a very large bowl and sprinkle with salt, juniper berries and peppercorns, put again a layer of cabbage and sprinkle with salt and berries and peppercorns; repeat until cabbage has finished. Pour the buttermilk on top. Put a plate on top with a heavy weight on it and leave the bowl for at least 4 weeks in a cool place like the basement. Rinse the cabbage with cold water before using.
You can prepare mouth-watering dishes using sauerkraut, try for instance Mediterranean sauerkraut, bigos, sauerkraut soup and Frisian sauerkraut.
Sauerkraut is a real Worldcook recipe, as people all over the world pickle cabbage, like oshinko in Japan and kim chi in Korea.
We used to make it in Uzbekistan, where sauerkraut was not ready made for sale in the shops. In The Netherlands it is probably cheaper to make it, but home made sauerkraut has a nice soft taste.
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