Warning: Parameter 2 to qtranxf_postsFilter() expected to be a reference, value given in /home/customer/www/slowmed.eu/public_html/wp-includes/class-wp-hook.php on line 308 Spinach with Raisins and Pine Nuts - SlowMed
Cook the White beans (previously soaked in water for 6 hour in a refrigerator) apart in a pot with water, until they are White.
Put 3 cm of water with salt in a shallow pan. When boiling, add the leave and stir until they are soft, about 2-4 minutes.
Remove and drain well. Cut into small pieces to lose more liquid.
In a pan, add olive oil to fry the garlic and bacon without burning.
Add the raisins, pine nuts and white wine. Let the wine evaporate and mix it with the garlic and bacon. The raisins will swell and we must be careful that the pine nuts don’t turn golden.
When the sauce is done, add the cooked spinach leaves.
When the spinach is tender and well mixed, add the beans, just enough so they are warm.
Place: Vilafranca del Penedès – Barcelona
Personal Background:
Mrs. Carme’s parents were from the Penedes region, but her father was the youngest son of a family of peasants who had to go to Barcelona to make a living. His wife, Mrs. Carme’s mother, would follow him years later. They lived through the Spanish Civil War in Barcelona, where Mrs. Carme was born. When she got married she went back to live in Vilafranca del Penedes, at her in-laws country house.
Recipe’s Personal Background
How did you learn this recipe?
Her mother taught her the recipe, but she introduced new ingredients such as beans and bacon.
Is there some memory/historical event connected to this recipe?
It is an everyday dish, for lunch.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
She learned the recipe from her mother, and the whole family continues making it.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
It is typical, traditional
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
No, but since it uses pine nuts and spinach, a winter vegetable, it is made mostly during the winter season.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
It is a very old recipe. No ingredients that came from America are used. Only spinach, grown in home gardens during winter around the area are used. And two more ingredients collected in the area in autumn, pine nuts and raisins, from the vines growing in the area (the Penedes area is one of the great wine regions of Spain) are dried to be used in the kitchen and for pastries.
Season (season this food is linked to)
Winter, when spinach is fresh and crispy.
Ingredient
Nutritional Importance
Health Benefits
Spinach
Leafy green vegetal that contains a good amount of vitamin A, calcium, iron and folic acid.
Helps prevent anemia when consumed with citrus fruits, and helps preserve eyesight thanks to its content in vitamin A. As a good vegetal rich in vitamins and minerals it should be eaten frequently for sportive and children.
Raisins
This dried fruit that comes from grapes has a higher concentration of carbohydrates (sugars) and minerals as potassium. Also, as all the dry foots they are more caloric.
Dry fruit is the way to conserve seasonal fruit. Eating 3 servings of fruit a day is recommended worldwide to prevent illnesses and have a healthy and balance diet.
Pine nuts
This nut contains potassium, phosphorus, vit. E and a large portion of fibre and has a healthy fat profile. Being the seed of a tree, its nutrient profile is very rich and concentrated.
It is very healthy to eat a small portion of nuts on a daily basis. Like olive oil, they must be eaten in moderation because they are highly energetic.
Garlic
Bulb vegetable rich in potassium and contains vitamin C. It does not provide much energy but is valued for its micronutrients and phytochemical components.
Classified as a bulb, they are associated with vasodilator and hypotensive properties.
Bacon
Very energetic pork product. It contains a large proportion of saturated fat and is a very salty product.
Red meat must be consume sparingly and moderately. Its lipid profile is not very healthy. Be careful since it is a salty product, to avoid hypertension.
Olive oil
Excellent vegetable fat. It has a high content of monounsaturated fatty acids, no cholesterol. It is considered the fat with the best lipid profile.
Very well-known and associated to the prevention of cardiovascular diseases. It is very stable and resists high cooking temperatures, making it great to cook with. Must be consumed in moderation because it is a fat and is highly energetic.
Salt
This flavour enhancer is the richest source of sodium. It also contains magnesium, but in much smaller amounts.
A moderate consumption is healthy, but high proportions can cause health problems. Be careful with salty products.
White beans
Beans are a great source of carbohydrates, fibre and vegetal protein. The pod increases the amount of fibre and its minerals concentration.
Beans have great health benefits, they are recommended to be consumed on a weekly basis. The MD combines beans and cereals to obtain a great vegetal protein profile; to get all the essential amino acids.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
Vegetables and olive oil, common MD products.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
