Spinach, Basil and Ricotta Puree
4 servings
30 minutes
Spinach, basil and ricotta puree is a delicate, aromatic dish with Italian notes. Spinach adds freshness and a light earthy note, basil brings brightness, and ricotta provides softness and a creamy texture. Historically, such mixtures were used in Mediterranean cuisine where simple yet flavorful combinations were valued. This puree is perfect as a sauce, side dish or even a light main course. It pairs wonderfully with fish, meat or crispy toasts creating a harmony of flavors. Butter and cream make the texture velvety while garlic adds a hint of spiciness. This dish is suitable for both everyday lunch and exquisite dinner.
1
Pour 2 cups of water into a pot and bring to a boil. Add spinach leaves and cook for 3 minutes. Drain and squeeze out excess moisture. Transfer to a blender. Add basil and ricotta. Blend well until smooth.
- Spinach: 570 g
- Basil leaves: 0.8 glass
- Ricotta cheese: 0.8 glass
2
Melt the butter in a pan over medium heat. Add the minced garlic and sauté until golden for 3 minutes. Add the spinach mixture and cream. Stir until heated through. Season with salt and pepper. Transfer to a bowl and serve.
- Butter: 2 tablespoons
- Garlic: 1 clove
- Spinach: 570 g
- Whipped cream: 0.3 glass
