| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ligurian | Cooking, Live | 1 | Servings |
INGREDIENTS
| 1 | lb | Fresh spinach |
| 2 | T | Ligurian extra olive oil |
| 1 | Clove garlic, minced | |
| 1 | T | Golden raisins or currants |
| soaked in warm water for | ||
| minutes | ||
| 1 | T | Pine nuts |
| 1 | pn | Fine sea salt |
INSTRUCTIONS
5 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" <[email protected]> on Dec 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 82
Total Fat: 9.9g
Cholesterol: 0mg
Sodium: 1632.2mg
Potassium: 1433.2mg
Carbohydrates: 24g
Fiber: 17.2g
Sugar: 2.7g
Protein: 19.6g