The Cost of Making Spinaci Alla Romana

AKA “the cost of using up all the spinach before it goes bad.”

So I was going to make gazpacho this weekend, but then I realized that I had about 3/4 lbs of spinach that needed to be eaten before it went bad. I went online to see if spinach gazpacho is a thing, and it is, but something about mixing spinach and buttermilk and chicken stock made me lose my appetite. (Feel free to tell me it is amazing and I should give it a chance.)

When I went recipe hunting for other ways to use up piles of spinach in one meal, I found spinaci alla Romana, which I am guessing means “spinach like the Romans did it,” and it looks like the Romans took your basic salad concept and heated it up—which is exactly what I was looking for, because there is no way I could have eaten a skillet’s worth of spinach salad cold.

I used Memorie di Angelina’s recipe, although I bet you can figure out how this one goes together on your own: pile of spinach, olive oil, garlic, pine nuts, and sultanas. Stir until hot.

I ate this with a side of crusty bread (which I know from previous cooking posts NEVER TO CALL A BAGUETTE) broiled with butter and topped with a few slices of salami.

Here’s how much it cost:

1/4 lb O Organics baby spinach: $1.25 (from a $5, 1 lb tub)

1/4 cup pine nuts: $0.34 (from a $4.60, 1.14 lb bulk bin scoop)

1/4 cup Sun Maid California golden raisins: $0.41 (from a $4.49, 2.75 cup box)

2 cloves garlic: $0.25 (I’m guessing the head of garlic originally cost $1?)

1 tablespoon Signature Select extra virgin olive oil: $0.12 (from a $5.99, 25.4 fl oz bottle)

1/3 loaf filone bread: $0.42 (from a $1.25 loaf)

1 tablespoon Lucerne butter: $0.14 (from a $2.29, 8 oz tub)

Four slices Gallo salame: $0.24 (from a $4.99, 15 oz package)

Total cost: $3.17

This was the least filling meal so far—which doesn’t seem fair, because nuts and dried fruit are supposed to be “nutritionally dense” foods. But this was definitely a “make a plate of cheese and crackers before bed” kind of meal, which I’m sure was exactly how the Romans did it.

So I don’t think I’ll be making this again, now that I’ve made it twice and used up most of my spinach.

Also: if you make gazpacho and have a good recipe/tips, leave ’em in the comments. (I’ve never actually made it before, but I do want to give it a try.)

Previously:

The Cost of Making Green Noodles and Cheese

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