Spinaci alla Genovese
March 14, 2010
Vegetables alla Genovese are cooked up with garlic, oil, anchovies, sometimes with raisins as a counterpoint to the savory flavors. Before cooking Lidia’s recipe for Spinaci alla Genovese, I had not had spinach, or anything else cooked this way. It was a recipe that was on my mind to try and when I saw fresh local spinach in the market last Friday, I knew the time had come.
Spinach!
The lovely mineral taste of the spinach is complimented by the salty anchovies and the garlic and then all of this is set into contrast when the raisins burst through. The pine nuts added an interesting crunch, but I think it would be just as good without them. I am looking forward to trying this with other veggies, mixed braising greens especially. I also think this would be a good way to cook frozen spinach and give it some life.
The recipe is reprinted here.
This strongly flavored dish went really well with my new favorite way to make risotto.
