Sautéed spinach with pine nuts and raisins (Spinaci saltati con pinoli e uvetta sultanina) from Rome: Centuries in an Italian Kitchen / Recipes from Rome (page 27) by Katie Caldesi and Giancarlo Caldesi
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raisins
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spinach
- Show all ingredients...
- Serves : 6
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Spinach and cheese frittata (Frittata di spinaci e formaggio di pecora fresca); Cod on a stone with potatoes, mushrooms and cherry tomatoes (Merluzzo cotto su pietra con patate, porcini e pomodori); Roman chicken with peppers (Pollo alla Romana); Escalope of veal with Marsala and orange (Scaloppine di vitello con Marsala e arancia); Escalopes with prosciutto and sage leaves in a wine and butter sauce (Saltimbocca alla Romana)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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