Catalan Spinach with Sultanas/Raisins & Pinenuts
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
12 posts
• Page 1 of 1
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Catalan Spinach with Sultanas/Raisins & Pinenuts
This extraordinary spinach dish is made with the first young spinach
of the season and is an exemplary example of a simple
and relatively unheard way of preparing Spinach, and dates
back to the Greeks, prior to the Roman occupation on the soils
of the Catalan people. It is also
served as a starter in Girona and / or utilised as a bed, to
place wild codfish or wild hake on top.
Espinicas con pasas y piñones = Spinach with
Raisins or Sultanas or both, and Pine Nuts ..
250 ml. room temperature water
1 kilo of spinach washed and chopped (for 4 people)
45 ml. or 3 tablesp. Spanish Evoo
3 tablesps. of pine nuts (can sub almonds)
3 tablesps. of soltanas or raisins or both - soaked in room
temperatura water
freshly ground black pepper to taste
salt ( type of choice ) to taste
1) Heat the water in a sauce pot until it comes to a boil.
2) Add the salt and then the spinach leaves and cook
over a high heat until al dente ..
3) Now, drain the spinach thoroughly.
4) Heat the Evoo in a skillet and add teh pinenuts
and stir with wooden spatula.
5) Then, drain the raisins or the sultanas or both and
add to the sauté-ing pan.
6) Slowly add the spinach, and combine.
7) Check salt and pepper and if you wish, add
fresh herbs that you enjoy with spinach.
8) Drain the Evoo ..
9) Serve in a mold placed prior on a plate.
10) Add a White fish of choice on top ..
( See Renée´s Photo Number 2. )
of the season and is an exemplary example of a simple
and relatively unheard way of preparing Spinach, and dates
back to the Greeks, prior to the Roman occupation on the soils
of the Catalan people. It is also
served as a starter in Girona and / or utilised as a bed, to
place wild codfish or wild hake on top.
Espinicas con pasas y piñones = Spinach with
Raisins or Sultanas or both, and Pine Nuts ..
250 ml. room temperature water
1 kilo of spinach washed and chopped (for 4 people)
45 ml. or 3 tablesp. Spanish Evoo
3 tablesps. of pine nuts (can sub almonds)
3 tablesps. of soltanas or raisins or both - soaked in room
temperatura water
freshly ground black pepper to taste
salt ( type of choice ) to taste
1) Heat the water in a sauce pot until it comes to a boil.
2) Add the salt and then the spinach leaves and cook
over a high heat until al dente ..
3) Now, drain the spinach thoroughly.
4) Heat the Evoo in a skillet and add teh pinenuts
and stir with wooden spatula.
5) Then, drain the raisins or the sultanas or both and
add to the sauté-ing pan.
6) Slowly add the spinach, and combine.
7) Check salt and pepper and if you wish, add
fresh herbs that you enjoy with spinach.
8) Drain the Evoo ..
9) Serve in a mold placed prior on a plate.
10) Add a White fish of choice on top ..
( See Renée´s Photo Number 2. )
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Catalan Spinach with Sultanas/Raisins & Pinenuts
Here's the photo Member 461. It is indeed a lovely recipe.
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Catalan Spinach with Sultanas/Raisins & Pinenuts
Renée,
Thank you so much.
Truly an exquisite refined exceptional
interpretation of an old family
récipe.
Have a lovely weekend ..
Thank you so much.
Truly an exquisite refined exceptional
interpretation of an old family
récipe.
Have a lovely weekend ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Catalan Spinach with Sultanas/Raisins & Pinenuts
Delicious, no doubt!
But curious - because I have a supposedly authentic Sicilian recipe for Spinach, Pine nuts and Raisins as well.
Who´s to say the originator didn´t stop by in Palermo, on his way to Catalunia?
But curious - because I have a supposedly authentic Sicilian recipe for Spinach, Pine nuts and Raisins as well.
Who´s to say the originator didn´t stop by in Palermo, on his way to Catalunia?
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Catalan Spinach with Sultanas/Raisins & Pinenuts
Karakoolaide,
Spinach originated in China in some históric documentation
and in Persia in other documentation ( very close to Greece).
Yes, the island of Sicily surely is a spinach cultivator and has been
for aeons as is Girona and other áreas heading south of Spain.
Surely the Greeks, The Romans and the Moors brought it to
Sicily, Puglia & Calabria and Spain !
It is a jewel of a récipe .. We eat it quite frequently.
Have a lovely Easter Holiday.
Best wishes.
Spinach originated in China in some históric documentation
and in Persia in other documentation ( very close to Greece).
Yes, the island of Sicily surely is a spinach cultivator and has been
for aeons as is Girona and other áreas heading south of Spain.
Surely the Greeks, The Romans and the Moors brought it to
Sicily, Puglia & Calabria and Spain !
It is a jewel of a récipe .. We eat it quite frequently.
Have a lovely Easter Holiday.
Best wishes.
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Catalan Spinach with Sultanas/Raisins & Pinenuts
I am making it again tonight to have with a leftover fillet of salmon which I shall gently warm through.
Re: Catalan Spinach with Sultanas/Raisins & Pinenuts
It was even better tonight because I only drained the spinach lightly without pressing the liquid out with a fork.
I did have some spinach to use up and have emptied the packet of pine nuts!
I did have some spinach to use up and have emptied the packet of pine nuts!
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Catalan Spinach with Sultanas/Raisins & Pinenuts
Renée,
How was it with the salmon verses the cod fish ?
Yes, I just Blanch my spinach in wáter with salt, until al dente
and then, strain the spinach in a colander but I have never pressed
it, and then, I sauté it in Evoo as my recipe. Toss it and voila,
gorgeous Catalan Spinach !!
Also I use only just enough water to cover the greens.
It is 12am so I shall wish you a lovely evening.
How was it with the salmon verses the cod fish ?
Yes, I just Blanch my spinach in wáter with salt, until al dente
and then, strain the spinach in a colander but I have never pressed
it, and then, I sauté it in Evoo as my recipe. Toss it and voila,
gorgeous Catalan Spinach !!
Also I use only just enough water to cover the greens.
It is 12am so I shall wish you a lovely evening.
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Catalan Spinach with Sultanas/Raisins & Pinenuts
I steamed the spinach Member 461 and in the meantime softened the shallot, added the soaked sultanas and pine nuts in olive oil. I kept the spinach separate, but it worked well. I enjoyed it with the salmon, but preferred the cod.
Night night!
Night night!
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Catalan Spinach with Sultanas/Raisins & Pinenuts
Renée,
We have tried different fish varieties
and we too prefer the wild cod or
wild hake with Catalan Spinach.
Salmon, we prefer in Nigriri,
Sashimi or grilled on flame,
Smoked or Gavalux.
Have a lovely Easter Sunday.
We have tried different fish varieties
and we too prefer the wild cod or
wild hake with Catalan Spinach.
Salmon, we prefer in Nigriri,
Sashimi or grilled on flame,
Smoked or Gavalux.
Have a lovely Easter Sunday.
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Catalan Spinach with Sultanas/Raisins & Pinenuts
Yes, I agree that salmon is better raw than cooked, although I quite like it half-cooked. I enjoy making Gravlax.
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Catalan Spinach with Sultanas/Raisins & Pinenuts
Renée,
Yes, I too like Gravlax and Smoked
Salmon very much.
Have a lovely lovely Easter.
Yes, I too like Gravlax and Smoked
Salmon very much.
Have a lovely lovely Easter.
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
12 posts
• Page 1 of 1
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: No registered users and 25 guests