THE EXPERIMENT: I had heard that fresh spinach, ricotta cheese and parmigana cheese make a nice mixture. So I took a nice fresh bunch of spinach and with a big butcher knife I sliced the entire bunch into strips maybe 1/4″ wide. I threw away 2″ of stems. I cut across the bunch, but it still seemed a bit large so I then cross-cut them, which left me with fairly small pieces.
I then mixed this with probably 3 heaping tablespoons of whole milk ricotta cheese. It’s not all that easy to mix so I used my hands, which was an awful mess, but worked nicely. I then added the parm cheese and tasted it. A bit bland. I added some more. It still seemed to be lacking something, so I tried a little apple cider vinegar.
I’m glad I only tried a little. The apple cider vinegar was the wrong note for this mixture. A future experiment might include some balsamic vinegar instead. I then tried what any bad cook reaches for when trying to save a recipe about to go to hell - salt and pepper.
THE VERDICT: The salt and pepper saved the day. It actually had a good flavor, and I enjoyed it. I gave some to my wife and she ate it without comment, which usually means she’d eat it rather than starve - which she’d rather do with some of my other experiments so I take that as a small victory. My child was spared (so far) from being a participant in the tasting, and I did notice that some was missing later, which could have been my in-laws - but no one’s admitting to anything.