Spinaci alla romana

Yield: 4 Servings

Measure Ingredient
2 pounds Spinach (up to)
4 tablespoons Bacon fat
1 small Onion; diced
1 Clove garlic; minced
2 tablespoons Pignolia nuts
1 dash Nutmeg
Salt and pepper to taste

1. Remove stems and wash spinach in cold water. In no more water than remains from rinsing, slowly cook spinach in a saucepan over low heat until tender.

2. Drain thoroughly and chop. Set aside.

3. In medium skillet, heat bacon fat. Saute onion and garlic until onion is tender.

4. Add pignolia nuts and stir for a few seconds. 5. Stir in spinach. Add nutmeg and salt and pepper to taste. Simmer 15 minutes.

DON LUIGI'S

BEULAH CREEK, PITTSBURGH

WINE: MANDOCREMA MARSALA

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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