SPINACH ROMAN STYLE
This dish is all technique. The garlic cloves are browned, the pine nuts toasted and the raisins are plumped in water and heated, each flavor enhancing the spinach. I cut this recipe out of a June 2007 New York Times magazine. The original recipe was published in 1989 and came from "The Food of Southern Italy" by Carlo Middione. Put here for safekeeping, and will try this soon. I will definitely lower the amount of oil way below 1/3 cup, which is what the published recipe stated. If you are not concerned about your waistline, go ahead and use that much. I think this is a very sophisticated recipe, appropriate for a dinner party.
Provided by Kumquat the Cats fr
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the raisins in a small bowl with enough warm water to cover. Soak for about 15 minutes and set aside.
- Put the wet spinach in a frying pan large enough to hold it all and cook over a high flame until it collapses and turns dark green, stirring constantly. Transfer the spinach to a colander and set aside. If the frying pan is wet, dry it with a paper towel.
- Pour olive oil into the frying pan over medium-high heat. Add garlic and brown it, being careful it doesn't burn. Remove and discard. Take the raisins from the water, squeeze as dry as possible and add them to the oil with the pine nuts. Turn the heat down to medium and cook until the nuts turn a golden color. Be careful because the nuts can burn easily.
- Return spinach to the pan, stir with a fork and add salt and pepper, to taste. Mix all ingredients and continue cooking for about a minute. You may add additional olive oil if desired.
Nutrition Facts : Calories 192.6, Fat 10.5, SaturatedFat 1.1, Sodium 309.1, Carbohydrate 20.6, Fiber 8.2, Sugar 6.2, Protein 11.3
SPINACH, ROMAINE AND STRAWBERRIES WITH BALSAMIC VINAIGRETTE
Make and share this Spinach, Romaine and Strawberries with Balsamic Vinaigrette recipe from Food.com.
Provided by Charlotte J
Categories Strawberry
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Separate romaine leaves and wash thoroughly.
- Spin or pat dry off paper towels.
- Wash and dry the spinach unless the package indicates that they have been cleaned.
- Wrap the greens in damp towels, cover loosely in plastic and refrigerate until serving time.
- Just before serving, wash and hull strawberries and cut into quarters.
- Tear romaine and spinach leaves into small-to-medium pieces.
- Combine greens and berries in a salad or arrange on six individual plates.
- Sprinkle parsley on top.
- Pour vinegar and oil into a small container that has a tight-fitting lid.
- Cover and shake until dressing is well mixed.
- Pour over salad.
- Season with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 85.7, Fat 5.1, SaturatedFat 0.7, Sodium 36.2, Carbohydrate 9.3, Fiber 3.9, Sugar 4.5, Protein 2.6
RIGATONI WITH ROMAN BROCCOLI SAUCE
Steps:
- In a large pot bring 4 quarts of water and 2 tablespoons of salt to a boil. Peel the broccoli stems, reserving any leaves, and cut crosswise into 1/2 inch rounds. Add the stems and leaves to the boiling water and cook until fully tender, about 10 minutes. Stir in the spinach and cook until wilted, about 20 seconds. Using a slotted spoon, transfer the vegetables to a food processor; reserve 1/2 cup of the cooking water. Keep the water at a boil.
- Cut the broccoli florets into 1 to 1-1/2 inch pieces. add the florets to the boiling water and cook until crisp-tender, about 3 minutes. Using the slotted spoon, transfer to a colander and rinse under cold water until cooled. Again, keep the water boiling.
- To the food processor, add the garlic, butter, capers, pepper flakes, 3/4 teaspoon salt, 1 tablespoon of the lemon zest, and the reserved broccoli cooking water. Puree until smooth and bright green, about 30 seconds. Taste and season with salt and pepper.
- Stir the rigatoni into the boiling water and cook until al dente. Reserve 1/2 cup of the cooking water, then drain. Return pasta to the pot and add the broccoli florets, the broccoli puree, 1/4 cup of the reserved cooking water, the remaining 1 tablespoon of lemon zest, and the cheese. Cook over medium, stirring constantly, until the sauce thickens slightly and the pasta is well coated, 1 to 2 minutes. Remove from the heat. Taste and season with salt and pepper.
ROMAINE AND SPINACH WITH BUTTERMILK DRESSING AND CROUTONS
Put a spin on the classic Caesar salad with this salad that pairs tender baby spinach with crunchy romaine.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Tear bread into bite-size pieces. On a rimmed baking sheet, toss bread with olive oil and cayenne pepper. Season with salt and pepper. Bake until golden brown, about 8 minutes, stirring halfway through. Let croutons cool.
- Meanwhile, in a blender, combine buttermilk, mayonnaise, anchovy, garlic, and Worcestershire sauce; season with salt and pepper. Puree until dressing is smooth, about 20 seconds.
- In a large bowl, toss romaine lettuce and baby spinach with dressing. Top with croutons and serve immediately.
Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 1 g, Protein 3 g
ROMAN SPINACH SOUP
An unsual recipe that is quick to make and perfect start to a low-carb meal. The recipe comes from Favorite Brand Name Low-Carb Recipes.
Provided by PaulaG
Categories European
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a 4-qt saucepan, over medium heat, bring broth to a boil.
- Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
- Set aside.
- Add spinach to broth and simmer 1 minute.
- Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
- Simmer 2 to 3 minutes or until egg is cooked.
- Garnish with lemon slices and parsley.
- Note: Soup may look curdled.
Nutrition Facts : Calories 59.9, Fat 1.8, SaturatedFat 0.7, Cholesterol 1.6, Sodium 166.4, Carbohydrate 4.3, Fiber 0.7, Sugar 1.1, Protein 8.3
More about "roman style spinach recipes"
SPICY SAUTéED SPINACH RECIPE | BON APPéTIT
From bonappetit.com
ROMAN-STYLE SPINACH RECIPE BY JOHN - COOKEATSHARE
From cookeatshare.com
10 BEST SPINACH ROMAINE SALAD RECIPES | YUMMLY
From yummly.com
ROMAN RECIPES FROM THE WINE SCHOOL - WINE SCHOOL …
From vinology.com
CHICKEN SPINACH ARTICHOKE LASAGNAS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Ree DrummondSteps 7Difficulty Easy
SPINACI ALLA ROMANA (ROMAN-STYLE SPINACH) - MEMORIE DI ANGELINA
From memoriediangelina.com
5/5 (1)Estimated Reading Time 6 minsServings 4-6Total Time 30 mins
SPINACI ALLA ROMANA (ROMAN GREENS WITH RAISINS AND PINE NUTS)
From foragerchef.com
5/5 (1)Total Time 20 minsCategory Side DishCalories 89 per serving
ROMAN STYLE SPINACH | SPINACI ALLA ROMANA RECIPE - RECIPES FROM …
From recipesfromitaly.com
5/5 (5)Total Time 25 minsCategory Vegetarian RecipesPublished Mar 24, 2022
SPINACH ROMAN STYLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCALLOPINE SALTIMBOCCA, ROMAN-STYLE - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
ASTRAY RECIPES: SPINACH ROMAN STYLE
From astray.com
SPINACI ALLA ROMANA FROM PROFESSIONAL COOKING BY WAYNE GISSLEN
From app.ckbk.com
RECIPE: SPOON PLUMP LITTLE OVALS OF FEATHERY LIGHT RICOTTA AND …
From bostonglobe.com
SIMPLE SPINACH, ROMAN-STYLE RECIPE ON FOOD52
From food52.com
ROMAN SPINACH - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
SPINACH PENNE POMODORO | WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
SPINACH ROMAN STYLE RECIPE | RECIPELAND
From recipeland.com
ROMAN-STYLE SPINACH PIZZA - MI COOP KITCHEN
From micoopkitchen.com
SPINACH ROMAN STYLE - BIGOVEN
From bigoven.com
TRY OPRAH’S FAVORITE PIZZA RECIPE—WITH A HEALTHY-ISH TWIST
From oprahdaily.com
SCALOPPINI SALTIMBOCCA, ROMAN-STYLE, WITH SAUTEED SPINACH
From lidiasitaly.com
You'll also love