Spinasci a-a Zeneize

Name: Spinasci a-a Zeneize (Genoese Spinach with Raisins and Pine Nuts)
Yield: Makes 4 servings as a side dish, 6 servings as an antipasto*
Cuisine: Italian
Ingredients: 1 tablespoon/7 g golden raisins (sultanas) or currants, soaked in warm water for 5 minutes; 2 tablespoons/30 ml Ligurian extravirgin olive oil; 1 clove garlic, with the green heart removed, minced; 1 pound/450 g fresh spinach; 6 slices toast, each cut into 4 triangles, if serving as an appetizer; 1 pinch fine sea salt; 1 tablespoon pinoli

Genoese Spinach with Raisins and Pine Nuts

Preparation info

Makes
4
servings as a side dish

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This combination goes well with cooked meats, especially tomaxelle, as well as simply prepared fish. The combination of spinach, raisins, and pine nuts is a classic in this stretch of the Mediterranean and is ubiquitous in Barcelona.

Ingredients

1 pound/450 g fresh spinach
2 tablespoons/30

Europe
Italy
Starter
Mediterranean
Vegan

Method

Carefully wash the spinach, removing all of the sand. Steam the spinach for 5 minutes, using only the water that clings to the leaves. Then remove the spinach and carefully squeeze out all of the liquid. Chop coarsely. Heat the olive oil gently in a pan or skillet. Add the garlic and let the oil become fragrant (the garlic should not turn color). Add the spinach, sauté for 3 minutes, then add t