Spinaci alla Romana
Instructions:
- 6 lb Spinach
- 11â„2 fl oz Olive oil
- 11â„2 oz Fat from prosciutto or pork, small dice
- 11â„2 oz Pine nuts
- 11â„2 oz Raisins
- to taste Salt
- to taste Pepper
- Trim and wash the spinach. Cook in a small quantity of boiling water until wilted. Drain, cool under running water, and drain again. Press excess water out of the spinach, but do not squeeze too dry.
- Heat the oil in a pan. Add the fat and render it. Remove and discard the cracklings (solid pieces remaining from the fat).
- Add the spinach, pine nuts, and raisins. Sauté until hot.
- Season with salt and pepper.
- Portions: 16
- Portion size: 3 oz (90 g)