Sautéed Spinach With Bacon Anchovy And Raisins
Recipe courtesy of The Culinary Institute of America Cookbook
Serves 4 to 6
Sautéed Spinach with Bacon, Anchovy, Raisens and Pine Nuts
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Heat the olive oil in a large saute pan over medium heat. Add the pancetta or bacon and sauate until the fat renders and athe pancetta is translucent, about 1 minute. Raise the heat to high and add the anchovy, onion and garlic. Saute until the garlic is aromatic and eh anchovy has didolved into the oil, about 1 minute more. Add the spinach and saute until ep green, tender and sofened, 3 to 4 minutes.
Drain, if necessary, and season generously with salt and pepper. Remove the pan from the heat and stir in the raisins and pine nuts. Serve immediately.
Note: This is a Sicilian style sautéed spinach.