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Chef Walter’s Flavors + Knowledge: Spinaci all’Ebraica

Wednesday, January 29, 2014

 

Jewish Cooking has been incorporated into the cuisine of Italy for centuries. In this version the addition of duck breast adds an intriguing flavor and unusual texture. It may be served as a completely vegetarian dish as well. It’s a perfect accompaniment to delicate fish or poultry dishes, often served at room temperature. Duck breast is available at your favorite specialty gourmet store.

 

Spinaci all’Ebraica

Spinach with pine nuts, raisins and smoked duck breast. Makes 6 Servings

Ingredients

  • 2 1/2 pounds spinach
  • 2 to 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 lemon (juice and zest)
  • 4 tablespoons raisins, plumped in hot water and drained
  • 4 tablespoons pine nuts, toasted
  • Kosher salt and freshly ground pepper to taste
  • 8 oz. smoked duck breast

Preparation

Rinse the spinach well and remove the tough stems.

In a medium sauce pan heat olive oil for 1 minute, add garlic and sauté for 2 minutes on low heat.

Place spinach on top of garlic and lightly toss. The water clinging to the leaves will create a natural broth. Sprinkle spinach with lemon zest and pour lemon juice into the sauce pan. Continue blending the flavors until spinach is wilted.

Season the spinach generously with salt and pepper to taste. Arrange spinach on a matzoth cracker and keep warm. Add the raisins, the pine nuts and the duck breast in the spinach liquid in the saucepan. Toss and lightly, and spoon over the stewed spinach and matzoth.

Drizzle with extra virgin olive oil.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well”. www.chefwalter.com / http://www.chefwalter.blog.com/

 

Related Slideshow: 13 Biggest Food Stories in RI in 2013

Here are the Top 13 Biggest Food Stories of 2013:

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12 James Beard Awards

Two high-profile chefs in Rhode Island, Farmstead's Matt Jennings and Champe Speidel of Persimion in Bristol, were named semi-finalists for the prestigious James Beard Foundation 2013 awards in the category of "Best Chef: Northeast". The James Beard awards are considered by many to be the "Oscars" of the culinary world.

Another Ocean State restaurant, Cook & Brown Public House in Providence, was also named as a semi-finalist for its bar program.

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10 Cooking for the Pope

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7 #2 Ice Cream City

Providence was named by Travel + Leisure Magazine as the 2nd Best Ice Cream City in America in their July issue.  Whether you prefer the great gelato available on Federal Hill, or the hipster favorite PVD Pops ice cream cart, Providence certainly has its finger on the pulse of frozen treats.

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Carolyn's Sakonnet Vineyard

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1 Health Code Violations

Not all of Rhode Island's food stories in 2013 were good news.  In 2013 GoLocalProv went through the health inspection records for Providence-area dining establishments and unveiled a list of the worst offenders

Two of the restaurants had more than 30 violations each, with many others racking up numerous trangressions each. The violations range from minor observations to the more serious; including cross-contamination, lack of proper food storage, employees not wearing gloves when handling ready-to-eat food, hand washing, or sick employees at work.  

See the full list of violators here.

 
 

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