Dish

Spinaci alla Romana

Roman-style Spinach

Spinaci alla Romana is a dish made with spinach, garlic, olive oil, and salt. The spinach is cooked until tender and then mixed with the other ingredients to create a flavorful and aromatic dish. The dish is typically served as a side dish or as a main course with a salad or bread. The dish is high in fiber and iron, making it a healthy and filling option for vegetarians and vegans. It is also gluten-free and dairy-free, making it a great option for those with dietary restrictions.

European cuisine› Mediterranean cuisine› Italian cuisine

Side Dish

Origins and history

Spinaci alla Romana is a traditional Italian dish that has been enjoyed for centuries. The dish originated in Rome, where spinach is a staple ingredient in many dishes. The dish is often served during the winter months when hearty and warming dishes are preferred. The dish is also popular in other parts of Italy and is often served as a side dish or as a main course.

Dietary considerations

Suitable for: ['Vegetarian', 'Vegan', 'Gluten-free', 'Dairy-free'].

Variations

There are many variations of spinaci alla Romana, including adding tomatoes, onions, or other vegetables to the dish. Some recipes also call for the addition of cream or cheese to add more flavor to the dish. The dish can also be made with kale or Swiss chard instead of spinach.

Presentation and garnishing

To make the dish even more flavorful, try adding a pinch of red pepper flakes or nutmeg to the dish. This will give it a spicy or nutty flavor that complements the spinach well. You can also add a splash of lemon juice or white wine to the dish for added acidity. The dish can be garnished with fresh parsley or grated Parmesan cheese for added flavor and presentation. The dish can also be drizzled with olive oil or balsamic vinegar for added flavor.

Tips & Tricks

When cooking the spinach, be sure to remove any tough stems and wash the leaves thoroughly. To prevent the spinach from becoming too watery, be sure to cook it over high heat and avoid overcooking it. If you prefer a creamier dish, you can add a splash of cream or coconut milk to the dish.

Side-dishes

Spinaci alla Romana is often served as a side dish with roasted meats or fish. It can also be served as a main course with a salad or bread. The dish pairs well with a variety of wines, including Chianti, Pinot Noir, and Cabernet Sauvignon.

Drink pairings

Spinaci alla Romana pairs well with a variety of wines, including Chianti, Pinot Noir, and Cabernet Sauvignon. It can also be served with sparkling water or a light beer.