Spinaci alla romana - recipe for spinach and Latin

Spinach, relative to our dock, but less traditional. And in sorrel, mainly boiled soup - oxalic soup. But recently "exotic" European products, are increasingly gaining the love we have. We offer you a simple and very tasty dish.





Ingredients:
1 kg of fresh spinach

50 g raisins

2 tbsp. l. pine nuts

2 cloves of garlic

3-4 tablespoons. l. olive oil

2 tbsp. l. butter

Salt and black pepper to taste



How to prepare:
1. raisins soak in water.

Spinach wash and wet to put into the pot.

Boil, put 1 minute. Spinach dry on a paper napkin.

2. In a pan pour olive oil and put the butter.

Garlic cut in half lengthwise and fry in butter over medium heat, then remove from the oil. In the same pan, put the spinach and fry.

Raisins overcome, mix with spinach and simmer for 10 minutes. Season with salt and pepper.

At the end of quenching add the pine nuts and roasted garlic.

Cook with love