Saturday, February 20, 2010

Vodka Sauce Hors d’oevre

Last week I hosted a chocolate party.  Everyone who came brought some chocolate to share.  Needless to say, we had an overload of chocolate on the table.  (I should have taken a picture; it was quite a beautiful sight.)

Since I knew we would have sufficient sugary calories, I made an appetizer with a little more salt and protein:  Baked Parmesan & Vodka Sauce.  It was a hit, and a welcome addition to the chocolate goodness that grace the table.

Baked Parmesan and Vodka Sauce
1 jar of Classico Vodka Sauce
1/4 cup butter
1 large onion
1 clove garlic
1 T. parsley
1 t. basil
4 cups fresh spinach
2/3 (one handful) fresh shredded parmesan cheese
1/2 cup shredded mozzarella

In a frying pan, gently sauté the finely chopped onion in the butter.  Keep the heat on low and let the onions take their time to get glossy and decrease.  Add the garlic after 1 or 2 minutes.  Chop the spinach leaves and add to the onions and garlic.  Carefully cook until all the leaves have shriveled.  Add the jar of vodka sauce, the basil and the parsley.  Add the parmesan cheese and transfer to a deep pie dish or shallow casserole dish.  Top with shredded mozzarella and sprinkle some more parmesan on top.  The dish can be refrigerated at this point.

Bake at 375 for 20 to 30 minutes.  Serve with hearty crackers or sliced French bread.