Spinaci Alla Romana Food

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.

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.

SPINACI (SPINACH) ALLA PADELLA (FRYING PAN)

Steps:

• Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water.
• Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about
• 1 cup and they can be wrapped in plastic and refrigerated for up to a day).
• Cut each ball in half and then in half again to chop up the spinach.
• Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.
• Variations:
• Try adding some chopped anchovy with the garlic.
• For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach.