Sunday, November 23, 2008
The Naked Noodle has an interesting topping on their list: fried spinach, liberally salted. Odd as it sounded, I really liked it on my noodle dish, so when my son made fettuccine (from scratch) tonight, fried spinach was high on my list for toppings. I heated up some oil in a skillet and started tossing handfuls of spinach in - only to quickly realize that using a deep-fryer would be a lot better at containing the spattering oil. But the skillet fried the spinach pretty well, and with a generous sprinkling of salt, it made a great topping, along with Italian sausages, sun-dried tomatoes, and local mushrooms. Next time, I will try the deep-fryer so that clean-up is faster.