Ingredients for 6 people:1 kg fresh spinach125 g grated aged Pecorino cheese4 tbsp Extra Virgin Olive Oil2 cloves of garlic1 pinch of nutmeg salt and pepper
Remove the roots and damaged leaves from the spinach, then wash it, changing the water several times. Put it in a saucepan while still dripping wet, put the lid on and cook for a few minutes until the leaves “wilt” – they will diminish considerably in volume – stirring from time to time. Strain off the water when the spinach it’s still “al dente” (the leaves mustn’t fall apart), wait 5 minutes for it to cool a bit and then squeeze it well to form small balls, which you will then chop coarsely. Sauté the garlic with the olive oil in a heavy-bottomed pan; remove it as soon as it browns, add the chopped spinach, stir and put the lid on. Cook for a few minutes, then season with nutmeg (to taste), the grated pecorino, salt and pepper. Put the lid back on, turn off the heat and leave to rest for 3-4 minutes, long enough for the cheese to melt. Stir well to amalgamate everything and serve nice and hot.