Spinach Roman Style Recipes

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.

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.

Steps:

• Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
• Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
• Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

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.