Recipe for Spinach Alla Romana

Ingredients

2 lb fresh spinach, washed - & stemmed
1 tablespoon olive oil
2 tablespoon pine nuts
1 cl garlic; minced
2 oz prosciutto, thinly sliced - shredde; d
3 tablespoon golden raisins
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

1. In a nonreactive large frying pan over medium-high heat, cook spinach, covered, in water that clings to leaves 2 to 3 mins, or until spinach is wilted but still bright green and all the water is evaporated. Drain and squeeze to remove excess liquid. Set aside.

2. In a medium frying pan, heat olive oil over medium heat. Add pine nuts and garlic and cook, stirring, until garlic is fragrant and pine nuts are golden, about 30 secs. Add spinach, prosciutto, and raisins and cook about 2 mins, until heated through. Stir in butter until melted. Season with salt and pepper.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here