RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Veg: Spinach with Pine Nuts and Raisins - pareve
Spinaci con Pinoli e Passerine ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature. 2-1/2 pounds spinach 2 to 3 tablespoons olive oil 2 small yellow onions or 6 green onions, minced 4 tablespoons raisins, plumped in hot water and drained 4 tablespoons pine nuts, toasted Salt and freshly ground pepper to taste Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature. Makes 6 servings. Cucina Ebraica: Flavors of the Italian Jewish Kitchen Joyce Goldstein Chronicle Books www.epicurious.com/e_eating/e06_jewish_cooking/italian/intro.html Epicurious Food © 1998 CondéNet Inc. All rights reserved.
