Fritatti Di Gamberi Florentine (spinach mushroom shrimp cake)

Homestyle gourmet is simply adding special ingredients and techniques to normal dishes to make them something more. The major contributors to this trope are the Trader Joe's chicken broth, and the fish and produce from Brentwood Farmer's Market. Discovering the chicken broth allowed me to create much richer, better sauces, and the produce from the farmer's market is a new level of freshness as well as low cost.

My point is, if you do all your shopping at Ralph's, like I did until recently, it is just making it that much harder to make a special dish. You need to range out and get the good (not necessarily more expensive) stuff.

In particular for this dish, the sole/flounder and shrimp from the Brentwood fish lady are inexpensive and outstanding quality, and make this next dish excellent, at a reasonable cost.


Fritatti di gamberi florentine:


12 oz fresh fish and/or shrimp, cleaned and cut into small cubes
2 oz bread crumbs
2 oz dry grated cheese (parmesan)
2 oz fresh chopped spinach
4 oz fresh chopped mushrooms
1 oz fresh chopped Italian parsley
2 oz cream
2 oz olive oil
1 egg
2 cloves crushed garlic


Mix all ingredients in a large bowl. Heat olive oil in a pan to medium. Form mix into patties and cook for 4-5 minutes per side (deep golden brown). Serve on toast with mayo and spinach leaves, or just by itself with a salad or side dish...or...just by itself. Yum.

This is what I actually made, but they were a bit loose, maybe another egg would have bound the mixture into firmer patties. However, taste-wise it was just un REAL. Very yummy.