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New York City Chefs Daily Recipe for 08/16/02 : Spinach Alla Romana
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Spinach Alla Romana recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 08/16/02 : Spinach Alla Romana
"Spinach Alla Romana"
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  Arqua Restaurant
New York City Restaurants
"As we graze it grows"

2 pounds fresh spinach, washed and stems removed
1 tablespoon olive oil
2 tablespoons pine nuts
1 garlic clove, minced
2 ounces thinly sliced prosciutto, shredded
3 tablespoons golden raisins
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper

In a large frying pan over medium-high heat, cook spinach, covered, in water that clings to leaves 2 to 3 minutes, or until spinach is wilted but still bright green and all the water is evaporated. Drain and squeeze to remove excess liquid.  Set aside.  In a medium frying pan, heat olive oil over medium heat. Add pine nuts and garlic and cook, stirring, until garlic is fragrant and pine nuts are golden, about 30 seconds. Add spinach, prosciutto, and raisins and cook about 2 minutes, until heated through.  Stir in butter until melted. Season with salt and pepper.  Serves 2.  Can be served as a single dish all by itself.
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