|
|
Spinach with Pantelleria Capers A web-exclusive recipe from Italian Cooking and Living|
2 pounds baby spinach
2 tomatoes, chopped
1 garlic clove
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
1/4 teaspoon sugar
1/4 cup capers, rinsed and patted dry
1/2 teaspoon oregano
Rinse the spinach, changing the water several times. Place
the wet spinach leaves in a pot and cook for three minutes, or until the leaves
are wilted. Squeeze out excess moisture. Grind the tomatoes in a food mill,
and eliminate the seeds and skin. Cook the garlic in the extra-virgin olive
oil for one minute, and add the tomatoes, salt, pepper, and sugar. Cook for
10 minutes. Stir in the caper, oregano, and spinach; cook for 10 minutes, stirring
frequently. Serve hot. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
 Print Friendly Version /  E-mail to a Friend
• Browse/Search for other Recipes |
|
Magazines
|
