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Spinachs Catalan Cream

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Information about Spinachs Catalan Cream

Published on January 12, 2008

Author: allioli10

Source: slideshare.net

Description

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CATALAN SPINACHS CREAM http://recipespicbypic.blogspot.com

CATALAN SPINACHS CREAM Ingredients for 4 servings: 500 grs of cleaned spinachs leaves, 1 leek or 1 onion, 1 big potatoe, 1 ½ liters of water, olive oil and salt. For the dressing: 2 eggs, 50 grs of pinenuts and 50 grs of raisins Clean the leek and cut in small pieces (or onion). Cook with some olive oil at low medium heat, after 2 minutes add the spinachs and stir for 2 more minutes.

Ingredients for 4 servings: 500 grs of cleaned spinachs leaves, 1 leek or 1 onion, 1 big potatoe, 1 ½ liters of water, olive oil and salt.

For the dressing: 2 eggs, 50 grs of pinenuts and 50 grs of raisins

Clean the leek and cut in small pieces (or onion). Cook with some olive oil at low medium heat, after 2 minutes add the spinachs and stir for 2 more minutes.

CATALAN SPINACHS CREAM If you use frozen spinachs throw in the pot and add the water. If they are fresh after the 2 minutes stirring, add the water, the potatoe in pieces and some salt. Have it boiling at low heat for 20 to 30 minutes. Once done, take away 1 or 2 glasses of the spinachs liquid and with a food processor convert the soup into a cream. Get the consistance you want by adding more liquid.

If you use frozen spinachs throw in the pot and add the water. If they are fresh after the 2 minutes stirring, add the water, the potatoe in pieces and some salt.

Have it boiling at low heat for 20 to 30 minutes. Once done, take away 1 or 2 glasses of the spinachs liquid and with a food processor convert the soup into a cream. Get the consistance you want by adding more liquid.

PASTA NEST WITH QUAIL EGGS Boil the eggs for 10 minutes and leave them in cold water. When they cool down, peel and grate. Reserve. In a saucepan sauté the pinenuts (watch out they don’t get burned) and reserve. Present the dish with the cream, the grated egg, the pinenuts and the raisins on top.

Boil the eggs for 10 minutes and leave them in cold water. When they cool down, peel and grate. Reserve.

In a saucepan sauté the pinenuts (watch out they don’t get burned) and reserve.

Present the dish with the cream, the grated egg, the pinenuts and the raisins on top.

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