My husband and I were having dinner one night in Rome at Marticianella (so delicious) when we discovered Spinaci alla Romana. When I saw that it had raisins and toasted pine nuts, I was sold.
It was such a fun twist of spinach that I have been making it ever since. It is definitely something I will be ordering again when I go back.
Spinaci alla Romana
February 10, 2024
Soaking the raisins in warm water helps to plump them up.
Persons
2
Prep Time
20 minutes
Cook Time
3 minutes
Total Time
23 minutes
Ingredients
- 1 bag (5 oz) fresh spinach
- 1/4 cup raisins, soaked in warm water for at least 30 minutes
- 1/4 cup pine nuts, toasted
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare Raisins and Pine Nuts:
- Soak 1/4 cup raisins in warm water for at least 30 minutes.
- Toast 1/4 cup pine nuts until golden brown. Be cautious not to burn them.
- Saute Spinach:
- In a pan, heat 2 tablespoons of olive oil over medium heat.
- Add the entire bag of fresh spinach to the pan.
- Sauté the spinach with olive oil, salt, and pepper to taste. Cook until the spinach wilts.
- Add the soaked raisins (remove from water and pat dry before adding) and toasted pine nuts to the sautéed spinach.
- Toss the ingredients together and serve!
