Page 7 - Receptari Erasmus+

ESPINACS SPINACH
AMB PANSES I PINYONS WITH RAISINS AND PINE NUTS
Per a: 4 persones Tiemps de preparació: 20 minuts
Ingredients:
 1,5 kg d’espinacs frescos  1 all  100 g de pinyons  100 g de panses de Màlaga  Sal  Oli
Preparació:
Es renten bé els espinacs, es fan bullir en aigua salada durant 7 minuts, s’escorren bé, es tallen ben petits i es reserven. En una paella s’hi posa oli i, quan està ben calent, s’hi afegeix l’all i s’enrosseix. Després es treu i es llença. Es posen els pinyons a la paella i, quan agafen color, s’hi tiren les panses. Se li donen un parell de voltes i s’afegeixen els espinacs. Es fregeix tot a foc lent i es rectifica de sal.
For: 4 persons
Cooking time: 20 minutes
Ingredients:
 1,5 Kg of fresh spinachs  1 garlic
 100g of pine nuts
 100g of Malaga raisins  Salt
 Olive oil
Procedure:
Wash the spinach, and then boil them with salt water for around seven minutes, slipped well enough so they may be cut in
small pieces afterwards, to finally save them. On the paella, add some oil, so that once it's hot, you can add the garlic and crush it. Afterwards, throw it away. Put the pinyons
on the paella, and once they've changed of color, add in the raisins - turn it all around a couple of times and finally add
the spinach. Fry it all with a slow heat, and to finish it off, rectify it all with a bit of salt.