User:ViquimaratóParís8-01/Espinacs a la catalana
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| Alternative names | Espinacs amb panses i pinyons |
|---|---|
| Place of origin | Spain, Andorra |
| Region or state | Catalonia |
| Associated cuisine | Catalan cuisine |
| Main ingredients | spinach, raisins, pine nuts, optionally bacon or ham |
Espinacs a la catalana (Catalan pronunciation: [əspiˈnaks ə ɫə kətəˈɫanə], lit. 'Catalan-style spinach') or espinacs amb panses i pinyons (lit. 'spinach with raisins and pine nuts'), are a typical spinach preparation in Catalan cuisine that has become popular in all of Spain and Andorra. It involves by sautéeing spinach with olive oil, raisins and pine nuts. The spinach can optionally be pre-boiled prior to being sautéed.
This recipe is commonly used as a topping or filling in other dishes, including cocas and cannelloni.
From a dietary standpoint, the nuts serve as a source of protein. All the sources of fats (raisins, pine nuts, and olive oil) are heart-healty.
Origin[edit]
Spinach is of Persian origin, while pine nuts and raisins have been present in Catalonia since at least ancient Roman times. Raisins and pine nuts have been a common and popular combination in the entire Mediterranean region, and especially the islands, since the Medieval Period. In Catalonia, this recipe has been documented in Catalan since the 14th century.
Variants[edit]
The recipe may optionally include ham or bacon, and Swiss chard may be used in place of spinach. Some recipes suggest starting by pan-frying some chopped onion in oil before adding the spinach.
References[edit]
[[Category:Andorran cuisine]] [[Category:Catalan cuisine]] [[Category:Vegetarian]]