The Ristorante Da Meo Patacca was a great favorite of the TWA crews years ago when the Captain was flying to Rome frequently. One of the most popular dishes of that discerning group of eaters was spinach prepared with garlic, pine nuts and raisins. Yes, raisins. Yum.
The recipe is simplicity itself. The quantities listed will make enough (barely) for two; adapt as required for your table.
2-3 Tablespoons raisins
1/2 kilo (1 lb) fresh spinach
2 Tablespoons olive oil
1 garlic clove, crushed
2-3 Tablespoons pine nuts
First put the raisins in a cup with some warm water and let them soak for a while – 15 minutes to half an hour should be sufficient.
Wash the spinach well and put it in a big stock pot with a little bit of water. Cover and bring to a boil, flipping the leaves around frequently so they cook evenly. Cook them only until they are wilted and dark green; do not finish cooking them. Pour into a colander and let sit for a while or, if you’re in a rush, press the remaining liquid out with a wooden spoon.
Wipe out the stock pot with a paper towel, put it back on the stove and put in the olive oil. Put the garlic in the oil and cook until it is nicely browned, then remove it.
Add the pine nuts to the oil and cook until only just beginning to turn brown.
Toss in the spinach and the raisins and cook, stirring frequently, until the spinach is cooked to the degree you like it. Add salt and pepper to taste.
It couldn’t be easier, and it is absolutely delicious. The raisins are a wonderful surprise.
An Ex-Expatriate 
Yum! When I lived in Marbella there was a little Italian restaurant run by a man called Pino, he used to make this, and mix in a whopping great big wodge of mozzarella at the end… ‘Twas amazing!
Oh, I like the idea of the mozzarella to finish it off – that sounds even better!
This looks great – and easy. Thanks.
I am going for my practical driving test tomorrow. I have been having lessons this week – and not enjoying the experience. I don’t like my instructor, which doesn’t help. Oleas let this be over tomorrow!!!!
In boca al lupo for tomorrow. I suspect the driving instructors make it seem harder than it turns out to be because they want you to keep coming back for more lessons. Let me know how you do – I’ll be sending good thoughts your way.
Dear Expat. Being a frequent visitor to Rapallo I look forward to reading your articles with the added pleasure of recognising the places you photograph and on certain occasions recognising the people you photograph.
Thank you, John. Frequently I don’t know the people I photograph, so you’re ahead of me there…
Ingenious, inventive, and something even I could cook. Now, just have to arrange a loan for the pine nut purchase..
Amen to that, Hilary – even here they are costoso, but not like in the States.
Oh YUM!
and, since I don’t have a fall planting of spinach, it set me to thinking – what about the same approach with Swiss Chard, using a bit of chopped, dried apricot in place of the raisins and chopped walnuts in place of pine nuts?
LOVE the sound of this! Around here, the farmer’s markets are starting to dress themselves in fall — early apples, the last of the corn and peaches. This way of doing spinach seems like a perfect seasonal bridge. Thanks for sharing!