Wash the spinach thoroughly under cold running water to remove all sand and debris. Trim off the stems. Steam the spinach for only 2 to 3 minutes. Remove from pan immediately and allow to drain thoroughly. Peel and slice the garlic. Pour a few tablespoons of olive oil to cover the bottom of a large frying pan . Place a large skillet or frying pan over medium-low heat and add the pine nuts. Toast the pine nuts until they are lightly golden brown, about 1-2 minutes. Shake the pan quite a bit to move the nuts around and toast evenly on all sides. Remove the nuts from the pan and place on a plate to one side.
Receta de espinacas a la Catalana del chef José Andrés
Set aside. Heat the remaining 2 tablespoons of the olive oil, add garlic and cook on medium heat for one minute. Add spinach, mix well, and cook for about 10 minutes or until all the water that the spinach will release, evaporates. Add ¼-1/2 teaspoon of salt to taste. See Note 3. Add reserved pine nuts and raisins. Instructions. Soak the raisins in hot water and let them plump up for 10 minutes. Drain and set aside. Heat the olive oil in a large skillet, add the onion and cook for 5-7 minutes until translucent, stirring occasionally. Add the garlic and cook for 30 seconds. Add the spinach and cook until fully wilted. Espinacas a la Catalana (Sautéed Spinach with Pine Nuts, Raisins and Apples) José Andrés. As the name implies, this is a regional dish from Spain. It is a very simple classic Catalan recipe for steamed spinach. Fresh bunches of steamed spinach are briefly sautéed in olive oil, pine nuts, and raisins. It is a delicious and elegant side dish. Cómo hacer espinacas a la catalana. Dificultad: Fácil. Tiempo total 20 m. Cocción 20 m. En una sartén con una cucharada de aceite de oliva, salteamos las hojas de espinacas hasta que pierdan.
Thermomixmaníacos Espinacas a la catalana
Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside. Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted. Directions. In a small bowl, cover raisins in hot water and allow them to rehydrate for about 5 minutes. Cut the apples into small-to-medium bite-sized pieces. In a large pan, add the oil and begin to sweat your shallot and apples over medium-low heat. After about 5 minutes, and once the shallots are translucent, add the toasted pine nuts. Instructions. Heat up the olive oil in a large skillet to medium high. Add in the apples and cook until they are lightly browned. Add in the pine nuts stirring constantly so they don't burn just about 30 seconds or so. Add in the raisins and stir all together. Add in the spinach and give a quick stir, remove from heat. Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds. Now remove the pan from the heat; the spinach will continue to wilt off the heat. Add salt to taste, and serve immediately. A spinach side dish from the Catalan region in Spain.
Espinacs a la catalana Thermocuina.cat Verduras, Aperitivos vegetales, Comida sana recetas
Espinacas a la catalana. Espinacas a la catalana is a traditional Spanish dish originating from Catalonia. It's usually made with a combination of spinach, raisins, olive oil, salt, pepper, garlic, and pine nuts. The spinach is blanched, drained, and chopped. The garlic and pine nuts are sautéed in olive oil and the garlic is then removed. Spinach, Catalan-style / Espinacas a la CatalanaAdapted from a recipe by: José Andrés and Richard WolffeServes 42 tbsp. (30 mL) Spanish extra-virgin olive oi.
In a large skillet, heat the oil over medium heat for 5 seconds. Add the garlic and cook, stirring, for 30 seconds. Add the spinach and sea salt. Using tongs, keep turning the spinach over to coat it with oil. After 1 minute, add the nuts and raisins. Stir until the spinach wilts. Preparació. 1. Ja us he comentat altres vegades que els espinacs contenen molta sorra i s'han de rentar molt bé. 2. Tallem la part interior de l'arrel que no farem servir. 3. Ara submergiu els espinacs, separant fulla per fulla, dins d'un recipient ple d'aigua freda. Jo ho faig a la mateixa pica de la cuina. 4.
Recepta dels espinacs a la catalana Factor Gastronòmic
http://yocomo.tv/Las espinacas a la catalana, conocidas como espinacas con pasas y piñones, es una manera de cocinar las espinacas muy típica en Cataluña. La. 1. Reunimos todos los ingredientes para elaborar las espinacas a la catalana. 2. En una sartén salteamos los piñones hasta que queden dorados. Reservamos. 3. Por otra parte, vamos a hidratar las pasas en agua tibia durante 5 minutos. 4. Salteamos la cebolla cortada en cuadraditos con un poco de aceite de oliva.
