by Chef Lidia Matticcchio Bastianich
- 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
- Freshly ground pepper
- Cinnamon to taste
- 4 tablespoons balsamic vinegar
- Clean and wash the spinach (see washing tips below). Toast the pine nuts. Chop the dried fruit and soak it in the balsamic vinegar.
- Heat the olive oil in a sauté pan and cook the spinach until it is wilted, making sure to drain any excess liquid.
- 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.
- 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/TechniquesThis segment appears in show #2805.