This spinach side mixes the sweetness of raisins with savory garlic breadcrumbs. Making fresh breadcrumbs is simple. Use stale bread or toast fresh bread in a 300°F oven for a few minutes until crisp, and then pulse in a food processor until the bread is the size of peas.
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To toast pine nuts, you can heat them in a skillet over medium-low heat on the stovetop until golden brown (tossing the nuts every 30 seconds or so to avoid scorching), about 5 to 10 minutes. Or toast them on a baking sheet in a 350°F oven (with a rack positioned in the center of the oven) until golden brown, about 7 to 10 minutes. The oven offers more even and gentle heat, though on the stovetop it’s easier to watch the progress.
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In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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