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Spinaci con Pinoli e Passerine

Spinach with Pine Nuts and Raisins

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and in Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature.

Ingredients

  • pounds spinach
  • 2 to 3 tablespoons olive oil
  • 2 small

Method

Rinse the spinach well and remove the stems (reserve the stems for Braised Spinach Stems). Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed, until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and saut

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