Spinach "Alla Romana"
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Clean and prepare the spinach.
- Put one pint of cold water with one tablespoon of salt on to boil, and when it boils put in the spinach.
- When the spinach is cooked--in about ten minutes--drain it in a colander, and turn onto it the cold water from the faucet for a few moments.
- Then squeeze out all the water with the hands.
- Put three tablespoons of olive-oil into a frying-pan;
- when this is thoroughly hot add the spinach, salt, and pepper.
- Cook for a few moments, stirring well with a fork and spoon, so the oil will permeate the spinach;
- then serve.
- Do not chop the spinach.