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Tuesday, May 3, 2011

Castilian spinach with pine nuts and raisins

There are only a few ways to vary this national dish of Spain, but here are a couple of good tips that make all the difference to this old time favourite. Include a lot of garlic and plump up the raisins or sultanas with boiling water before frying them. It is important to turn off the heat before adding the spinach and to undercook it.


1-kilo fresh baby spinach leaves, washed and dried
100g dried raisins or sultanas or combination of both
4 tablespoons pine nuts
3 tablespoons olive oil
2 cloves garlic crushed to a paste with salt
Cracked black pepper


Pour enough boiling water over the dried fruit to cover and leave for 30 minutes. Drain and set aside. Heat the oil in a frying pan and saut̩ the garlic for a few minutes, careful not to burn it. Add the fruit and pine nuts to the oil Рturn to coat well and warm through for a minute or two. Season with pepper (there should be enough salt content from the garlic crushing). Turn off the heat, add the spinach to the pan with the fruit and nuts - turn it twice with tongs and serve immediately before it wilts. Serves: 4

Castilian spinach with pine nuts and raisins printable recipe, click here:

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