Panna from Mietta's Recipe Collection

Mietta's Photos

The 2008
Mietta Song Recital Award

Panna

Ingredients

1/2 bunch Spinach

Spinach Spinach

2 medium White Onions

Spring Onion Spring Onion

2 sprigs Tarragon

Tarragon Tarragon

16 springs Parsley

Parsley Parsley

4 hard-boiled Eggs

Egg Egg

4 Sardines

Sardines Sardines

8 Anchovies

Anchovy Anchovy

8 Capers

Capers Capers

3 oz Butter

Butter Butter

Ground coarse Salt

Salt Salt

Pepper

Pepper Pepper

Nutmeg

Nutmeg Nutmeg

Lemon Juice

Lemongrass Lemongrass

Method

Boil spinach, sliced onion, parsley, tarragon until cooked. Press out all water. Chop roughly eggs, sardines, anchovies, capers. Pound all ingredients together and then blend. Season well. Spread evenly on a baking sheet and chill well. Cut with pastry cutter into rounds. Serve with warm toast and butter.

Pallottocine Al Roquefort
Spinach, eggs, anchovies & capers chilled & served with toast

Panna
Spinach, eggs, anchovies & capers chilled & served with toast

Mietta's Photos

The 2008Mietta Song Recital Award

Panna

Ingredients

Method

The 2008
Mietta Song Recital Award