Prepare yourselves, 'cause this will be the first of 3 posts with a common ingredient, butter. I chose to title this series "not only butter", 'cause we certainly don't live only for butter (and I'm a real Italian, 'cause I definitely use more extra-virgin olive oil than butter), but in my opinion butter is a great discriminant in certain preparation, 'cause it's an added value, that accompanies flavors and enhances them.

These buttery thoughts arose from a contest dedicated to butter (binder butter): the challenge is to create and/or implement three recipes (an original one, a quick one and a traditional one) that have butter as a key ingredient.

I started from this key element and I tried to create (or re-create) dishes in which the butter is the binder, the ingredient that holds the flavors together and, at the same time, doesn't tower above them.

I hope you'll be pleased with these creations as I was of the results.

As for the original recipe, I made some beef turnovers filled with fresh spinach, walnuts and Parmigiano, cooked in butter and served with a walnut sauce. To create this recipe, I started from the assumption that beef cutlet cooked in butter is absolutely delicious, and I decided to add two more buttery notes: I sauteed spinach in butter and there's butter in the walnuts sauce (which is a quick recipe to keep in mind to dress a pasta dish).



Ingredients (3 turnovers)

* unsalted butter

* 150 g fresh spinach

* 100 g walnuts (keep 3 half walnuts aside and finely chop the rest)

* grated Parmigiano Reggiano

* 3 beef cutlets

* plain flour

* extra-virgin olive oil

* milk

* salt

* white wine (or liqueur; I used some Courvoisier)

* cooking string


Wash and clean spinach, then sauté them in a pan with a knob of butter for about 5 minutes (don't overcook them), seasoning with salt. Roughly cut spinach with a knife.
Take the beef cutlets, put spinach in the center, sprinkle with grated Parmigiano Reggiano and place half walnut in the middle; close your turnovers with cooking string and flour them.
In a frying pan, heat butter with a drizzle of extra-virgin olive oil (to lower the smoke temperature); when it's hot, place the turnovers to brown and seal the meat. Add salt, simmer with white wine (or liquor) and continue cooking, until the meat is brown on all sides (but don't overcook).

Meanwhile, melt the butter in a pan, roast walnuts for a few seconds, then add milk until you get a not too runny sauce; season with salt.

When the turnovers are cooked, serve them hot with walnut sauce (don't do like me: cover with the sauce after removing the string).

Once you've opened the turnovers, having a forkful with meat, spinach and walnut sauce is simply amazing.

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