↞ recipe box start page
Category: Spinach
Prep Time: Cook Time: Total Time:
Serves 4-6
1/2 cup golden raisins
white wine to cover raisins
1/4 cup pine nuts
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
4 oil packed anchovy fillets, cut into strips
2 tablespoons chopped flat-leaf parsley
2 pounds spinach, stemmed, rinsed, drained, and coarsely chopped
1/8 teaspoon freshly grated nutmeg
sea salt and freshly ground black pepper to taste
1. PREP: Place raisins in a small bowl. Cover with white wine and soak until plump, about 10 minutes. Lightly toast pine nuts in a 350 oven, about 5 minutes. Watch closely so they do not burn.
2. SAUTE: In a skillet, heat olive oil over MEDIUM heat. When oil is hot, reduce heat to MEDIUM LOW. Add garlic, anchovies, and parsley and cook until anchovies melt and form a paste. Stir in spinach, raisins, pine nuts and nutmeg. Cover and cook over MEDIUM heat for 3 minutes to steam the spinach, then uncover and continue cooking until the spinach is wilted and any excess liquid has evaporated, stirring occasionally, about 5 minutes.
3. SEASON AND SERVE: Season to taste with salt and pepper and serve immediately.
view more member recipes
Spinaci alla Genovese
view my recipes
print
save
Category: Spinach
Prep Time: Cook Time: Total Time:
Serves 4-6
1/2 cup golden raisins
white wine to cover raisins
1/4 cup pine nuts
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
4 oil packed anchovy fillets, cut into strips
2 tablespoons chopped flat-leaf parsley
2 pounds spinach, stemmed, rinsed, drained, and coarsely chopped
1/8 teaspoon freshly grated nutmeg
sea salt and freshly ground black pepper to taste
1. PREP: Place raisins in a small bowl. Cover with white wine and soak until plump, about 10 minutes. Lightly toast pine nuts in a 350 oven, about 5 minutes. Watch closely so they do not burn.
2. SAUTE: In a skillet, heat olive oil over MEDIUM heat. When oil is hot, reduce heat to MEDIUM LOW. Add garlic, anchovies, and parsley and cook until anchovies melt and form a paste. Stir in spinach, raisins, pine nuts and nutmeg. Cover and cook over MEDIUM heat for 3 minutes to steam the spinach, then uncover and continue cooking until the spinach is wilted and any excess liquid has evaporated, stirring occasionally, about 5 minutes.
3. SEASON AND SERVE: Season to taste with salt and pepper and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Halibut Alla Genovese
by sgre52160
Olive Oil 4-6 oz halibut steaks Jar of pesto sauce or 1/2cup homemade pesto 1 lemon, cut into wedges Preheat broiler with rack set 4 inch from the heat source. Lightly oil broiling pan. Place h
by sgre52160
Olive Oil 4-6 oz halibut steaks Jar of pesto sauce or 1/2cup homemade pesto 1 lemon, cut into wedges Preheat broiler with rack set 4 inch from the heat source. Lightly oil broiling pan. Place h
Classic Genovese Pesto Sauce
by ICOOK2
1/3-1/2 cup olive oil 2 cups firmly packed fresh genovese or sweet basil leaves 1/2 cup pine nuts 1/2 cup grated Parmesan or Romano cheese 3/4 garlic cloves, peeled and quartered 1/4 tsp salt gr
by ICOOK2
1/3-1/2 cup olive oil 2 cups firmly packed fresh genovese or sweet basil leaves 1/2 cup pine nuts 1/2 cup grated Parmesan or Romano cheese 3/4 garlic cloves, peeled and quartered 1/4 tsp salt gr
Spaghetti Alla Gricia
by sgre52160
Kosher salt 1 large red onion 6 ounces guanciale, cut into 1/4-inch-thick, 2-inch-long batons )substitute pancetta or even regular bacon) 1/4 cup extra-virgin olive oil 1 teaspoon red pepper flake
by sgre52160
Kosher salt 1 large red onion 6 ounces guanciale, cut into 1/4-inch-thick, 2-inch-long batons )substitute pancetta or even regular bacon) 1/4 cup extra-virgin olive oil 1 teaspoon red pepper flake
Gnocchi Alla Romana
by ICOOK2
5 1/2 cups milk 2 cups semolina 2 tsp. kosher salt 1 1/4 cups grated Parmigiano-Reggiano cheese 2 egg yolks 6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted
by ICOOK2
5 1/2 cups milk 2 cups semolina 2 tsp. kosher salt 1 1/4 cups grated Parmigiano-Reggiano cheese 2 egg yolks 6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted
view more member recipes