Spinaci Alla Genovese

Name: Spinaci Alla Genovese
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

Directions

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.