CATALAN SPINACHS CREAM

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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.

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.

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.