Roman Spinach Recipe
Ingredients
| 1 kg/2 lb fresh spinach | ||
| 7 ml / 1/2 tbsp oil | ||
| Butter | 7 Milliliter | |
| 1/3 cup / 50 g / 2 oz pine nuts | ||
| Golden Raisins | 1/3 Cup (16 tbs) | |
| 2 rashers (strips) bacon, derinded and diced | ||
| Garlic | 1 Clove (5gm), crushed | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Wash the spinach and discard tough stalks and discoloured leaves. Put it in a roasting or boiling bag and tie loosely. Cook for about 6 minutes, shaking the bag once, until the spinach has collapsed.
Put the oil and butter in a dish (use more if you want a richer taste), and add the pine nuts, sultanas (golden raisins), diced bacon and garlic. Cook for 1 minute.
Meanwhile, shred the spinach, add it to the dish and toss well. Season with salt and pepper to taste.
Cook for a further minute, covered with vented cling him (plastic wrap), to heat through.
Put the oil and butter in a dish (use more if you want a richer taste), and add the pine nuts, sultanas (golden raisins), diced bacon and garlic. Cook for 1 minute.
Meanwhile, shred the spinach, add it to the dish and toss well. Season with salt and pepper to taste.
Cook for a further minute, covered with vented cling him (plastic wrap), to heat through.
Chef
