Spinaci Alla Romana

Name: Spinaci Alla Romana
Yield: Serves 4
Cuisine: Italy
Ingredients: salt; 1 clove garlic, crushed; 55 g (2 oz) pine nuts; 55 g (2 oz) sultanas; 900 g (2 lb) fresh spinach; 2 tablespoons olive oil; 55 g (2 oz) unsalted butter

Roman-Style Spinach

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

In the Lazio, they grow the widest variety of vegetables anywhere in the country. La Campagna Romana has been Rome's market garden for many centuries. Their spinach is especially sweet in this delectable and original recipe.

Ingredients

55 g (2 oz) sultanas
900 g (2

Europe
Italy
Side dish
Vegetarian
Gluten-free
Mediterranean

Method

Soak the sultanas in warm water for 15 minutes, then drain. Meanwhile, wash the spinach very carefully, trim it and cook it without liquid in a covered pan until soft. Leave it to cool, then squeeze it dry with your hands.

Melt the butter in a pan with the oil, add the garlic and fry it until crisp, then discard the garlic. Add the pine nuts and toss until brown then remove. Add the dry