Ingredients for 4 people:300 g potatoes200 g baby spinach leaves180 g Capocollo (or Tuscan cured ham)1 tbsp raisins1 tbsp pine nuts1 tbsp balsamic vinegar8 tbsp extra virgin olive oil salt pepper
Soak the raisins in warm water for about 10 minutes. Wash and peel the potatoes, dice them and then sauté in a heavy-bottomed frying pan with 5 spoonfuls of olive oil and the Capocollo cut into small cubes. When they’re cooked and nicely browned, season with salt and pepper and add the raisins (after squeezing them well with your hands) and the pine nuts. Stir and cook for another few minutes. Now drain off the excess oil (for example by transferring everything into a colander until it’s lukewarm, letting the oil drip off). Wash the spinach leaves, pat them dry and, in a large bowl, dress them with salt, the rest of the olive oil and the balsamic vinegar. Tip in the mixture of potato, Capocollo, raisins and pine nuts, stir well and… serve!