Распечатать
E-mail
Порций: 2
Ингредиенты
- 1 kg (2 lbs.) spinach (see Notes)
- 3-4 heaping spoonfuls of lard, or butter, or a combination of butter and olive oil
- 1-2 cloves of garlic, slightly crushed (optional)
- 75-100g (2-1/2 to 3 oz.) raisins, softened in hot water for a few minutes and drained well
- 75-100g (2-1/2 to 3 oz) pine nuts
- Salt and pepper
View Full Recipe at Memorie di Angelina
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 2 servings | |
| Calories 310 | |
| Calories from Fat 137 | 44% |
| Total Fat 16.34g | 20% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 262mg | 11% |
| Potassium 2173mg | 62% |
| Total Carbs 37.81g | 10% |
| Dietary Fiber 9.1g | 30% |
| Sugars 18.96g | 13% |
| Protein 13.32g | 21% |
Отзывы
16 июня 2013
Easy and delicious! I substituted baby kale which required a little extra steaming time to ensure doneness.Этот рецепт был приготовлен/опробован мной!Содержит вариацию
Комментарии
16 июня 2013Frank:
This looks and sounds great. We eat spinach often. This is a welcome addition to Try Soon. I like the addition of pine nuts and raisins to add a textural component to the dish as well flavor. Thanks for sharing.
Best Regards,
Bob
12 июня 2013Frank, you've got another winner here. This looks delicious. I love spinach and will have to try this, looks very pleasing to the eyes (important)!!1 reply
,%20only%20this%20time%20the%20fat%20is%20either%20lard%20(the%20traditional%20way)%20or%20butter%20(for%20modern%20palates).%20I%20really%20like%20cooking%20in%20lard,%20as%20it%20gives%20savor%20and%20contrast%20to%20the%20sweetness%20of%20the%20raisins.%20Garlic%20is%20optional%E2%80%94I%20usually%20prefer%20to%20leave%20it%20out.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EServes%204-6%20people%20as%20a%20side%20dish%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EHeat%20the%20fat%20over%20moderate%20heat%20in%20a%20large%20casserole%20able%20to%20contain%20all%20the%20spinach.%20If%20using%20the%20garlic,%20toss%20it%20in%20as%20the%20fat%20in%20heating%20up,%20and%20remove%20it%20as%20soon%20as%20it%20begins%20to%20color%20and%20give%20off%20its%20aroma.%3C/p%3E%3Cp%3EIf%20using%20pre-washed%20baby%20spinach:%20Add%20the%20raw%20spinach%20directly%20%20into%20the%20casserole.%20%20No%20need%20for%20liquid;%20the%20vegetable%20will%20steam%20in%20its%20natural%20moisture.%20%20Cover%20the%20casserole%20and%20let%20the%20spinach%20cook%20down.%20It%20will%20reduce%20enormously,%20down%20to%20a%20mere%20faction%20of%20its%20original%20bulk.%20Uncover%20and%20turn%20the%20spinach%20as%20it%20cooks,%20turning%20it%20in%20the%20fat%20so%20it%20is%20well%20covered%20all%20over.%3C/p%3E%3Cp%3EIf%20using%20mature%20spinach:%20Wash%20the%20spinach%20well%20to%20get%20any%20grit%20out.%20(If%20the%20vegetable%20is%20very%20gritty,%20you%20can%20soak%20it%20in%20a%20large%20bowl%20of%20cold%20water.)%20Then%20trim%20the%20leaves%20off%20their%20woody%20stems.%20Pre-cook%20the%20trimmed%20leaves%20in%20salted%20boiling%20water%20for%20a%20five%20minutes%20or%20so,%20drain%20immediately%20and%20run%20the%20spinach%20under%20cold%20water%20to%20stop%20the%20cooking.%20Squeeze%20out%20the%20liquid%20from%20the%20spinach%20and%20chop%20it%20up%20roughly.%20%20Add%20the%20chopped%20spinach%20to%20the%20fat%20in%20the%20pan,%20turning%20it%20over%20to%20impregnate%20it%20with%20the%20oil.%20(No%20need%20to%20cover%20the%20spinach.)%3C/p%3E%3Cp%3ENow%20add%20the%20raisins%20and%20pine%20nuts%20to%20the%20spinach.%20Season%20with%20salt%20and%20pepper.%20Let%20the%20spinach%20simmer%20gently%20over%20moderate%20heat%20for,%20say%205-10%20minutes,%20until%20the%20spinach%20is%20perfectly%20tender%20and%20the%20flavors%20have%20a%20chance%20to%20meld.%20If%20there%20is%20juice%20left%20in%20the%20pan,%20raise%20the%20heat%20to%20high%20and%20let%20it%20cook%20off.%20The%20spinach%20should%20moist,%20but%20not%20wet.%3C/p%3E%3Cp%3EServe%20immediately.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EThere%E2%80%99s%20not%20too%20much%20to%20say%20about%20this%20dish%E2%80%94it%E2%80%99s%20really%20straight-forward.%20The%20only%20real%20tricks%20lie%20in%20the%20kind%20of%20spinach%20you%20choose%20to%20use,%20as%20indicated%20above,%20plus%20the%20fat%20you%20prefer%20to%20use.%20Baby%20spinach%20usually%20comes%20pre-washed%20and%20dried%20and%20ready%20to%20cook%E2%80%94a%20real%20godsend.%20Mature%20spinach%20usually%20has%20at%20least%20some%20grit%20caught%20in%20the%20wrinkly%20leaves%20or%20concave%20stems;%20better%20to%20wash%20it%20well,%20just%20in%20case.%20I%20don%E2%80%99t%20think%20the%20grit%20is%20likely%20to%20kill%20you,%20but%20it%20is%20unpleasant%20to%20bite%20into.%20(Trust%20me%20on%20this%20one%E2%80%A6)%20You%20can%20also%20use%20defrosted%20frozen%20spinach%20(even%20Ada%20Boni%20endorses%20it!)%20as%20if%20you%20were%20using%20pre-cooked%20mature%20spinach.%20And,%20yes,%20defrost%20it,%20even%20if%20the%20package%20says%20you%20don%E2%80%99t%20have%20to,%20and%20squeeze%20the%20spinach%20dry.%20If%20it%20hasn%E2%80%99t%20been%20pre-chopped,%20then%20do%20so%20before%20adding%20it%20to%20the%20pan.%3C/p%3E%3Cp%3EThe%20measurements%20given%20to%20the%20raisins%20and%20pine%20nuts,%20by%20the%20way,%20shouldn%E2%80%99t%20be%20taken%20too%20seriously.%20Many%20Italian%20recipes%20just%20call%20for%20a%20%E2%80%98handful%E2%80%99%20of%20each,%20and%20I%20usually%20just%20%E2%80%98eyeball%E2%80%99%20it,%20adding%20as%20much%20as%20I%20feel%20like.%20Just%20make%20sure%20there%E2%80%99s%20enough%20so%20you%20can%20get%20a%20bit%20of%20raisin%20and%20pine%20nut%20along%20with%20each%20bite%20of%20spinach.%3C/p%3E%3Cp%3EYou%20can%20successfully%20make%20spinaci%20alla%20romana%20ahead%20of%20time;%20for%20a%20fresher%20taste,%20stop%20right%20after%20adding%20the%20raisins%20and%20pine%20nuts%20and%20leave%20the%20final%20simmer%20until%20just%20before%20you%E2%80%99re%20ready%20to%20serve.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}