Spinaci alla romana (spinach with raisins)
Indulge in the traditional flavors of Italy with Spinaci alla Romana—a delightful spinach dish featuring a savory blend of olive oil, butter, sweet raisins, and crunchy pine nuts, enhanced by the aromatic touch of garlic. Perfect as a side dish or light main course.
- 15 Mar 2025
- Cook time 10 min
- Prep time 5 min
- 6 Servings
- 6 Ingredients
Spinaci alla romana is a delightful Italian dish that combines the fresh, earthy flavors of spinach with the natural sweetness of raisins and the nutty goodness of pine nuts. This dish is quick to prepare and makes a perfect side dish for a variety of main courses. Ideal for both special occasions and everyday meals, Spinaci alla romana brings a touch of Italian cuisine to your table.
Ingredients:
Instructions:
- Place a small skillet over medium heat. Add the pine nuts to the dry skillet, and toast them, stirring frequently until they are golden brown and fragrant. Be careful not to burn them. This should take about 3-4 minutes. Remove from heat and set aside.
- In a large skillet, heat the olive oil and butter over medium heat until the butter melts and starts to sizzle.
- Add the minced garlic to the skillet. Sauté for 1-2 minutes until the garlic is fragrant and just starting to turn golden. Do not let it burn.
- Stir in the raisins and cook for another 1-2 minutes, until the raisins start to plump up.
- Add the well-drained spinach to the skillet. Stir to combine with the garlic, raisins, and oil-butter mixture. Cook, stirring frequently, for about 5-7 minutes until the spinach is heated through and well-coated.
- Just before serving, sprinkle the toasted pine nuts over the spinach mixture and stir to distribute evenly.
- Taste and adjust seasoning if necessary (though traditionally, this dish relies heavily on the natural flavors of the ingredients and doesn’t require much salt or pepper).
- Transfer the Spinaci alla Romana to a serving dish and serve warm as a side dish to your favorite Italian entrees.
Tips:
- Toast the pine nuts in a dry skillet over medium heat before adding them to the dish; this enhances their flavor and adds a bit of crunch.
- Soak the raisins in warm water for about 10 minutes before cooking to plump them up and make them juicier.
- If you prefer fresh spinach, you can use 1.5 kg of fresh spinach instead of frozen. Be sure to wash and steam it before adding to the skillet.
- For a richer flavor, substitute the olive oil with extra virgin olive oil.
- Seasoning with a pinch of salt and pepper at the end can elevate the dish’s overall flavor.
Spinaci alla romana is a simple yet elegant dish that showcases the beauty of Italian cuisine through its blend of contrasting flavors and textures. Whether you're looking for a happy addition to a family dinner or a dish to impress guests, this recipe is sure to satisfy. Enjoy this taste of Italy with every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 150kcal | 7% |
| Protein | |
| Protein 4.63g | 3% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 3.97g | 10% |
| Sugar 10g | 10% |
| Fat | |
| Fat 13g | 15% |
| Saturated 3.30g | 11% |
| Cholesterol 12mg | - |
| Vitamins | |
| Vitamin A 540ug | 60% |
| Choline 27mg | 5% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.71mg | 4% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 2.32mg | 3% |
| Vitamin E 3.44mg | 23% |
| Vitamin K 450ug | 378% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.24mg | 27% |
| Iron, Fe 2.20mg | 20% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 400mg | 12% |
| Selenium, Se 4.81ug | 9% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.80mg | 7% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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