Cayettes With Spinach Recipes
CAYETTES WITH SPINACH
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Stack the spinach leaves one on top of another and cut into 1-inch slices. Heat the olive oil in a skillet and, when hot, add the onions and scallions and cook for 1 to 1 1/2 minutes until the vegetables are softened but not brown. Add the garlic, stir well, then add the spinach. Saute, stirring, for about 2 minutes, until the spinach wilts but is still bright green. Set aside to cool.
- Place the chicken livers in the bowl of a food processor and process for about 10 seconds, until pureed. Add the ground beef and pork, and process 5 to 10 seconds, just until mixed. Set aside.
- When the spinach mixture is cool, mix well with the meat and add the salt, pepper and nutmeg.
- Preheat oven to 375 degrees.
- Grease a roasting pan with the vegetable oil. Wet your hands under cold water and form large spoonfuls of the meat-vegetable mixture into 12 equal-size patties. Arrange the patties close together in the roasting pan and place in the oven for 25 minutes. Serve two cayettes per person.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 18 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 1 gram
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