Roman Style Spinach Recipes

SPINACH ROMAN STYLE

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.

SPINACI ALLA ROMANA (ROMAN-STYLE SPINACH)

Steps:

• Heat the fat over moderate heat in a large casserole able to contain all the spinach. If using the garlic, toss it in as the fat in heating up, and remove it as soon as it begins to color and give off its aroma.
• If using pre-washed baby spinach: Add the raw spinach directly into the casserole. No need for liquid; the vegetable will steam in its natural moisture. Cover the casserole and let the spinach cook down. It will reduce enormously, down to a mere faction of its original bulk. Uncover and turn the spinach as it cooks, turning it in the fat so it is well covered all over.
• If using mature spinach: Wash the spinach well to get any grit out. (If the vegetable is very gritty, you can soak it in a large bowl of cold water.) Then trim the leaves off their woody stems. Pre-cook the trimmed leaves in salted boiling water for a five minutes or so, drain immediately and run the spinach under cold water to stop the cooking. Squeeze out the liquid from the spinach and chop it up roughly. Add the chopped spinach to the fat in the pan, turning it over to impregnate it with the oil. (No need to cover the spinach.)
• Now add the raisins and pine nuts to the spinach. Season with salt and pepper. Let the spinach simmer gently over moderate heat for, say 5-10 minutes, until the spinach is perfectly tender and the flavors have a chance to meld. If there is juice left in the pan, raise the heat to high and let it cook off. The spinach should moist, but not wet.
• Serve immediately.

SPINACH ROMAN STYLE

Steps:

• Cook Spinach in 1 cup water, 5 minutes and drain well. Melt leaf lard or drippings in saucepan, add spinach, salt and pepper and cook 5 minutes longer. Add nuts and raisins and serve.

ROMAN-STYLE SPINACH

Steps:

• Wash the spinach and then put the wet spinach into a pan with a dose of salt. Cook until all the spinach is blanched (completely wilted), but still bright green. Remove the spinach from the pan & drain in a collander. Heat the oil in the same pan. Add the garlic + red pepper flakes. When the garlic starts to brown just a bit, add the spinach back in. Mix until all of the spinach is covered by oil. Add either the lemon juice or vinegar and heat until the liquid has condensed a bit. Serve. Alternatives: You can add various vegetables (onions, peppers, zucchini) and saute them in the garlic + red pepper oil prior to adding the spinach. Greens other than spinach can also be used.

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SPICY SAUTéED SPINACH

Steps:

• Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

ROMAN SPINACH SOUP

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.

ROASTED ROMAN-STYLE ROMANESCO

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
• Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
• Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
• Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
• Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
• Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.