Michelangelo’s Spinach

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by Chef Lidia Matticcchio Bastianich

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Ingredients

  • 2 poundsbunch spinach or 2 10-ounce cellophane packages spinach
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup dried fruit or raisins
  • 4 anchovies cut into pieces
  • 1/2 cup pine nuts
  • Salt
  • Freshly ground pepper
  • Cinnamon to taste
  • 4 tablespoons balsamic vinegar

Directions

  1. Clean and wash the spinach (see washing tips below). Toast the pine nuts. Chop the dried fruit and soak it in the balsamic vinegar.
  2. Heat the olive oil in a sauté pan and cook the spinach until it is wilted, making sure to drain any excess liquid.
  3. Add the anchovies, dried fruit or raisins, and pine nuts. Toss well and season with salt, pepper, and a sprinkle of cinnamon. Mix well and serve.
  4. Washing Spinach: If you like, leave the stems on tender, young, or flat-leaf spinach, but remove the stems from tougher, thick, curly spinach leaves. Wash the leaves in a sinkful of cold water, swishing them around to remove the sand and grit, then letting them float a minute or two to give the dirt a chance to settle to the bottom of the sink. Lift the leaves from the sink with your hands or a large wire skimmer into a colander to drain. Two 10-ounce cellophane bags of spinach, or three large bunches of leaf spinach, will yield about 1 pound spinach leaves when cleaned.

Tips/Techniques

This segment appears in show #2805.
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