Spinach Niçoise-Style Baked Creamy Spinach with Smoked Scamorza

Method

1. Finely chop the garlic and roughly chop the spring onions (Tropea red onions), keeping the green parts.
2. Heat extra virgin olive oil in a large pan over low heat. Add the garlic and spring onions and sauté for 3-4 minutes. Optionally add a handful of raisins.
3. Add the spinach in batches: add a first batch, cover, and wait for it to wilt. Then add the remaining spinach. Once all spinach is added, increase the heat to medium-high and cook uncovered for about 5 minutes, stirring occasionally, to evaporate the liquid. Season with salt and pepper.
4. In a bowl, beat the eggs lightly. Add the fresh cream, a pinch of nutmeg, salt, and pepper, and mix well.
5. Cut the smoked scamorza cheese into slices and dice the rind if desired.
6. Once the spinach is cooked and most liquid has evaporated, turn off the heat and transfer the spinach to a large bowl. Add the scamorza cheese and the egg-cream mixture. Mix well.
7. Add a couple of tablespoons of breadcrumbs and about 30-40 g of grated Parmigiano Reggiano. Mix to bind the ingredients together.
8. Preheat the oven to maximum temperature (approximately 220°C or 425°F).
9. Brush a baking dish with extra virgin olive oil. Coat the bottom and sides generously with breadcrumbs.
10. Pour the spinach mixture into the dish and spread evenly. Dot the surface with small knobs of butter (about 30 g total).
11. Mix the remaining breadcrumbs with some grated Parmigiano Reggiano and sprinkle over the top. Finish with a little black pepper and a pinch of nutmeg.
12. Bake in the middle of the oven for 25 minutes, until golden and set.
13. Let the dish rest for about 15-20 minutes before serving (it will set further). Serve warm or at room temperature.