Even though Tosca is an opera in three acts by Giacomo Puccini, this recipe does not take that long! Tosca was the name of my grandma’s house. In Venezuela, we put names to the houses, addresses are more like: “You know where Maria lives? Well, keep going up the street, pass the mango tree and two houses after the one with green garage doors, that’s where the Whaite’s leave, yes Tosca is the name of the house, it has a big tree on the front entrance.”

The story tells that a friend of my grandfathered a very playful dog and they couldn’t handle her, so my dad and his brother and sister offered to adopt her. This is how a new family member arrived to the Whaite family. She was called Tosca Muroazul (Tosca Blue-wall). A few years later, they bought a new house which the kids decided should have the same name as their beloved dog.

Now going back to cooking… Tosca spinach is the name Tata gave it this name, basically because she invented it at home.

Just follow this simple steps and enjoy!

Clean the spinach with drinking water and a little bit of vinegar. Drain the water and take the spinach to a spinner to make sure no water is left on them.

Grab a pan, add the butter and let it melt on medium heat. Then, add the spinach and stir with a wooden spoon. Add the sugar little by little. Keep cooking until they get sweaty.

Now, on a different pan, sauté the mushrooms in butter and add the salt, nutmeg, and pepper. Then add the wine and milk.

Add the spinach to a previously buttered greased oven-proof container and broil for a few minutes and that’s all!

Enjoy my dear cooks 🙂