zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spinaci alla Romana

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Spinaci alla Romana

    This simple side dish - literally, spinach in the Roman style - works wonderfully when it's served alongside roast lamb or veal.

    • Preparation time: 10 minutes, plus 20 minutes soaking
    • Cooking time: 5 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    • 50g Raisins
    • 750g Large leaf spinach, washed and stalks trimmed
    • 1 tbsp Olive oil
    • 2 tbsp pine nuts

    Method

    1. Cover the raisins with boiling water and set aside for 20 minutes. In a large pan of salted water, blanch the spinach for 1 and a half to 2 minutes, or until the stems are tender but with a bite. Pour into a colander and press or squeeze out as much water as possible – do not refresh with cold water.
    2. In a large saucepan or deep frying pan, heat the olive oil, add the pine nuts and cook on a low heat until lightly golden. Add the drained raisins and spinach, toss well, then season.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars