Spinaci Alla Romana

Roman-Style Spinach

Ingredients for Spinaci Alla Romana

• 2 lbs baby spinach
• 1 tablespoon leaf lard (or butter)
• 2 tablespoons raw pine nuts
• 1 large shallot, diced
• 3 tablespoons raisins
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper.’

Cooking Directions (Serves 4)

1. In a large stockpot over medium heat, add lard.
2. Add shallots and pine nuts. Stir until toasted.
3. Add raisins, salt, and pepper.
4. Add spinach, and stir until wilted.

Picchiapò

Roman Braised Beef With Tomato And Onion

Ingredients for Picchiapò

• 1 pound beef brisket
• 1 cup white wine
• 3 shallots, rough chopped
• 1 can crushed tomatoes ( 14 ounces)
• 2 carrots, rough chopped
• 3 stalks celery, rough chopped
• 3 white peppercorns
• 2 cloves
• 2 tsp fine salt

Cooking Directions (Serves 4)

1. Remove the fat cap from the beef and reserve.
2. Cut the beef into 2-inch cubes and salt. Let rest for one hour in the refrigerator.
3. In a large stockpot over medium heat, render the beef fat for 10 minutes.  Remove any remaining solids.
4. Increase to medium-high heat and add beef, brown on one side, and turn over.
5. Add shallots.
6. Once shallots are translucent and slightly caramelized, add wine.
7. Add tomatoes, carrots, celery, peppercorns, and cloves.
8. Add water to cover ingredients.
9. Bring to boil for five minutes, then reduce to a simmer.
10. Simmer for 1 hour or until sauce has thickened.

Serve with bread.

Pere Cotte Con Le Prugne

Baked Pears And Prunes With Red Wine Sauce

Ingredients for Pere Cotte Con Le Prugne

• 3 large Bosc pears
• 1 cup red wine
• 1/3 cup sugar
• 10 pitted prunes

Cooking Directions (Serves 4)

1. Quarter pears and remove pip (seeds) and stems.
2. Add all ingredients into a deep saucepan, making sure the wine covers the pears completely.
3. Heat over medium-low flame for one hour or until pears soften and wine sauce thickens.