Spinaci alla Romana

Roman-Style Spinach

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Preparation info

  • Portions:

    16

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
6 lb<

Method

Procedure

  1. Trim and wash the spinach. Cook in a small quantity of boiling water until wilted. Drain, cool under running water, and drain again. Press excess water out of the spinach, but do not squeeze too dry.
  2. Heat the oil in a pan. Add the fat and render it. Remove and discard the cracklings (solid pieces remaining from the fat).
  3. Add the sp