Spinach And Fontina Stuffing With Pine Nuts

Submitted by: admin on April 2, 2020

Makes Enough For 1 Recipe Stuffed Thick-Cut Pork Chops

Ingredients

1 slice hearty white sandwich bread, torn into quarters
1⁄4 cup pine nuts, toasted
1 tablespoon olive oil
2 garlic cloves, minced
6 ounces baby spinach (6 cups),
2 ounces Italian fontina cheese, shredded (1⁄2 cup)
1⁄4 cup ricotta cheese
1 ounce Parmesan cheese, grated (1⁄2 cup)
1 lemon, cut into 4 wedges
1⁄4 teaspoon salt
Pinch ground nutmeg
Pepper

Instructions

  1. Pulse bread and pine nuts in food processor until evenly ground, about 10 pulses.
  2. Heat oil in 12-inch skillet over medium-high heat until shimmering; add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add spinach; using tongs, turn spinach to coat with oil. Cook, stirring with tongs, until spinach is wilted, about 2 minutes. Transfer spinach to colander set in sink and gently squeeze to release excess moisture; cool spinach until just warm.
  3. Combine fontina, ricotta, and Parmesan in bowl. Add spinach and bread-crumb mixture; using spatula, mix well to break up clumps. Squeeze juice from lemon wedges into bowl; reserve juiced wedges for sealing stuffing pockets in chops. Stir 1 tablespoon lemon juice, salt, nutmeg, and pepper to taste into stuffing.

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