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The CIA Cookbook
by The Culinary Institute of America
The addition of raisins to this spinach dish reflects the influence of the Ottoman Empire throughout the Mediterranean region. A touch of dry fruit for sweetness highlights the briny taste of the anchovy and the heat of the garlic.
Makes 4 to 6 servings


• 1 tbsp olive oil
• 2 tbsp diced pancetta or 1 slice bacon, diced
• 1 anchovy fillet, chopped
• 1/4 cup minced yellow onion
• 1 tbsp minced garlic
• 8 cups spinach leaves
• Salt and pepper as needed
• 2 tbsp dark or golden raisins
• 1 tbsp toasted pine nuts

Heat the olive oil in a large sauté pan over medium heat. Add the pancetta and sauté until the fat renders and the pancetta is translucent, about i minute. Raise the heat to high and add the anchovy, onion, and garlic. Sauté until the garlic is aromatic and the anchovy has dissolved into the oil, about i minute more. Add the spinach and sauté until deep green, tender, and softened, 3 to 4 minutes more.

2. Drain the mixture, if necessary, and season generously with salt and pepper. Remove the pan from the heat and stir in the raisins and pine nuts. Serve immediately.


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