Spinach Roman Style Recipes

SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Soak the raisins in a bowl with enough warm water to cover for 10 minutes.
• Rinse the spinach in a couple changes of cold water. Discard any wilted or bruised leaves and trim away any thick, woody stalks.
• Place the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan, and cook over low heat until the spinach has collapsed and is tender. This should take 5 to 10 minutes.
• Transfer the spinach to a colander and drain. Once it's cool enough, squeeze it with your hands to eliminate any excess liquid.
• Meanwhile, peel and gently crush the garlic cloves with the flat side of a knife.
• In a large skillet or sauté pan over medium-low heat, gently cook the garlic until fragrant and lightly golden and then remove it. Add the butter to the pan, let it foam slightly, then add the pine nuts and turn them in the oil before adding the spinach and a pinch of salt. Cook for 2 minutes, or just until the spinach leaves glisten.
• Drain the raisins and add them to the pan, gently turn the ingredients a couple more times, and serve immediately.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

SPINACH ROMAN STYLE

Steps:

• Put the raisins in a small bowl with enough warm water to cover. Soak for about 15 minutes and set aside.
• Put the wet spinach in a frying pan large enough to hold it all and cook over a high flame until it collapses and turns dark green, stirring constantly. Transfer the spinach to a colander and set aside. If the frying pan is wet, dry it with a paper towel.
• Pour olive oil into the frying pan over medium-high heat. Add garlic and brown it, being careful it doesn't burn. Remove and discard. Take the raisins from the water, squeeze as dry as possible and add them to the oil with the pine nuts. Turn the heat down to medium and cook until the nuts turn a golden color. Be careful because the nuts can burn easily.
• Return spinach to the pan, stir with a fork and add salt and pepper, to taste. Mix all ingredients and continue cooking for about a minute. You may add additional olive oil if desired.

ROMAN SPINACH SOUP

Steps:

• In a 4-qt saucepan, over medium heat, bring broth to a boil.
• Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
• Set aside.
• Add spinach to broth and simmer 1 minute.
• Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
• Simmer 2 to 3 minutes or until egg is cooked.
• Garnish with lemon slices and parsley.
• Note: Soup may look curdled.

SPINACI ALLA ROMANA (ROMAN-STYLE SPINACH)

Steps:

• Heat the fat over moderate heat in a large casserole able to contain all the spinach. If using the garlic, toss it in as the fat in heating up, and remove it as soon as it begins to color and give off its aroma.
• If using pre-washed baby spinach: Add the raw spinach directly into the casserole. No need for liquid; the vegetable will steam in its natural moisture. Cover the casserole and let the spinach cook down. It will reduce enormously, down to a mere faction of its original bulk. Uncover and turn the spinach as it cooks, turning it in the fat so it is well covered all over.
• If using mature spinach: Wash the spinach well to get any grit out. (If the vegetable is very gritty, you can soak it in a large bowl of cold water.) Then trim the leaves off their woody stems. Pre-cook the trimmed leaves in salted boiling water for a five minutes or so, drain immediately and run the spinach under cold water to stop the cooking. Squeeze out the liquid from the spinach and chop it up roughly. Add the chopped spinach to the fat in the pan, turning it over to impregnate it with the oil. (No need to cover the spinach.)
• Now add the raisins and pine nuts to the spinach. Season with salt and pepper. Let the spinach simmer gently over moderate heat for, say 5-10 minutes, until the spinach is perfectly tender and the flavors have a chance to meld. If there is juice left in the pan, raise the heat to high and let it cook off. The spinach should moist, but not wet.
• Serve immediately.

SPINACH ROMAN STYLE

Steps:

• Cook Spinach in 1 cup water, 5 minutes and drain well. Melt leaf lard or drippings in saucepan, add spinach, salt and pepper and cook 5 minutes longer. Add nuts and raisins and serve.

SPICY SAUTéED SPINACH

Steps:

• Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

SUVIR SARAN'S PALAK KI TIKKI (SPINACH AND POTATO PATTIES)

Steps:

• Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
• Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour.
• When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.