My mother inherited this from her mother who inherited it from hers and this then passed on to me. We served these on oat cakes as mini Edible Gardens at the launch of Jekka's Edition of 6 O'Clock Gin and they were created by Theo Webb.
The recipe for Panna comes from Jekka's herb cook book (page 313).
- 300 g spinach
- 1 onion, finely chopped
- 2 French Tarragon sprigs, leaves removed and chopped
- 1 bunch of flat leaf parsley, chopped
- 2 hard boiled eggs, peeled and quarter
- 1 can sardines in olive oil
- 1 can anchovy fillets in olive oil
- 60 g unsalted butter
- Freshly grated nutmeg
- Place the spinach in a large pan over a medium heat, and using a wooden spoon, gently stir until the spinach has wilted down.
- Remove from the heat, put in a colander and press out all the excess moisture.
- Add all the remaining ingredients to a food processor, except the nutmeg and egg, then add the warm spinach.
- Whiz, stop, whiz again.
- Do not over process.
- When it is almost there add the chopped egg.
- Once mixed, grate in the nutmeg, season to taste and put into a small dish.
- Cover and keep in the fridge until needed.
If you love the sounds of this recipe and herb-based cooking check out our Master Classes.