Spinaci Alla Romana Recipes

SPINACI ALLA ROMANA

Steps:

• In a large covered frying pan, cook spinach in water that clings to leaves 2 or 3 minutes. Drain, squeeze and set aside.
• Heat olive oil in a frying pan over medium heat. Stir in pine nuts and garlic.
• Add spinach and raisins when garlic becomes fragrant and pine nuts are golden (about 30 seconds).Cook for 2 minutes to heat through.
• Season with salt and pepper.

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.

SPINACI

Steps:

• Heat the olive oil to medium-low in a very large saute' pan. Stir in the pureed garlic and prosciutto only long enough to infuse the flavor; do NOT cook. Stir in the basil, oregano, and pepper only to infuse. Remove from heat, cover, and keep warm to let flavors mingle.
• When ready to serve, return the saute' pan with the sauce to medium-low heat and reheat. Remove from heat and stir in the hot, drained pasta, the spinach, and the toasted pine nuts. Stir to coat the pasta and wilt the spinach leaves.
• Divide the mixture into 4 serving bowls and top generously with the cheese.