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Lenten Spinach

Spinaci di Magro all'Uso di Romagna
The touch of sugar and the raisins is an old version of spinach e olio.

Serves 4


2 pounds fresh spinach, stemmed, soaked in water, drained in a colander

2 tablespoons Filippo Berio extra virgin olive oil

1/4 cup minced parsley

1/4 cup raisins, soaked in water, then drained

Salt and pepper to taste

1/4 teaspoon sugar



Squeeze the spinach dry then chop coarsely and set aside.

Heat the oil in a medium size skillet; add the parsley and spinach and cook for a couple of minutes. Add the raisins, salt, pepper and sugar and cook a minute or two. Serve with an extra drizzle of olive oil over the top.

This recipe is featured on show 2419 - Cooking Pellegrino Artusi-Style.


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