Sautéed Spinach With Bacon Anchovy And Raisins

Side Dish

Recipe courtesy of The Culinary Institute of America Cookbook

Serves 4 to 6

Ingredients: 
  • 1 tablespoon olive oil
  • 2 tablespoons pancetta, diced or 1 slice bacon, diced
  • 1 anchovy fillet, chopped
  • 1/4 cup onion, minced
  • 1 tablespoon garlic, minced
  • 8 cups spinach leaves
  • 2 tablespoons raisens, dark or golden
  • 1 tablespoon pine nuts, toasted
  • salt and pepper to taste

Sautéed Spinach with Bacon, Anchovy, Raisens and Pine Nuts

Sicilian Style Sauteed Spinach With Bacon Anchovy And Raisens 

Click image to enlarge

Method: 

Heat the olive oil in a large saute pan over medium heat. Add the pancetta or bacon and sauate until the fat renders and athe pancetta is translucent, about 1 minute. Raise the heat to high and add the anchovy, onion and garlic. Saute until the garlic is aromatic and eh anchovy has didolved into the oil, about 1 minute more. Add the spinach and saute until ep green, tender and sofened, 3 to 4 minutes.

Drain, if necessary, and season generously with salt and pepper. Remove the pan from the heat and stir in the raisins and pine nuts. Serve immediately.

Note: This is a Sicilian style sautéed spinach.

Louisiana Recipes Weekly



 

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