Spinasci A-A Zeneize

Title:
Spinasci A-A Zeneize

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     1 lb Fresh spinach


     2 tb Ligurian extra olive oil


     1    Clove garlic; minced


     1 tb Golden raisins or currants;


          -soaked in warm water for 5


          -minutes


     1 tb Pine nuts


     1 pn Fine sea salt






 Carefully wash the spinach, removing all of the sand. Steam the spinach for


 5 minutes, using only the water that clings to the leaves. Then remove the


 spinach and carefully squeeze out all of the liquid. Chop coarsely. Heat


 the olive oil gently in a pan or skillet. Add the garlic and let the oil


 become fragrant, the garlic should not turn color. Add the spinach, saute


 for 3 minutes, then add the raisins, pine nuts, and salt and saute for 4 to


 5 minutes, turning the ingredients frequently so that nothing sticks or


 burns.


 


 Yield: 4 servings as a side dish, or 6 servings as an antipasto ]] PESTO


 BIANCO (WHITE PESTO) C: Cooking Live, Import B: Cooking Live Show #9039 N:


 Recipe courtesy of Fred Plotkin, "Recipes From Paradise"


 


 24 walnuts, shelled, or 48 unsalted walnut halves 1 clove garlic 4


 tablespoons extra virgin olive oil 2 cups fresh ricotta Freshly ground


 white pepper, optional 6 tablespoons whole milk


 


 Pound the walnut meats in a mortar until you have coarse grains, not unlike


 sand. Then pound the garlic until it is finely minced. If you prefer to do


 these two steps in a blender or a food processor you may do so, but the


 mortar is always preferable. Either keep the ingredients in the mortar or


 transfer them to a bowl. Add in the olive oil a little at a time, stirring


 gently so that the grains of walnut absorb a bit of the oil. Once the oil


 has been added, stir in the ricotta a little at a time (and the optional


 pepper), and then stir the whole combination more aggressively so that it


 is airy and fluffy. Do this only for less than a minute because you do not


 want this sauce to get too warm. If you feel that the sauce is too thick,


 add a little bit of milk, but not more than the amount indicated above. The


 sauce should be creamy, neither too dense nor too runny. This sauce should


 be used as soon as it is prepared.


 


 Yield: 3 cups


 


 Notes: Recipe courtesy of Fred Plotkin, "Recipes From Paradise"; Genoese


 Spinach with Raisins and Pine Nuts


 


 Recipe by: Cooking Live Show #9039


 


 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"


 
on Dec 19, 1997