Some of my favorite parts of an Italian meal are the antipasti, or appetizers. Recently when I was in Rome, I went to one of my favorite traditional Roman restaurants and saw tortino di spinaci, or spinach soufflé, on the menu, so I ordered the rest of my meal to match the flavors of that amazing appetizer.
Tortino di Spinaci is too delicious to enjoy only once in a lifetime, so I knew right away that I’d have to come home and recreate this dish. Mama makes her soufflés with a delicious combination of spinach, gruyere and Parmigiano, which is how I made this recipe. Instead of serving it in the dish in which it was cooked, I pulled it out to show the delicious layers and colors, which is quite an impressive presentation to wow your guests. Read the rest of this page »