Jaén-style spinach (with garlic and fried bread)
Time: 20 minuten
People: 4
Difficulty: Fácil
1 kg of spinach, 3 garlic teeth, 5 picatostes, a choricero pepper, a laurel leaf, an egg, a piece of orange shell, caravan, vinegar, salt and extra virgin spicy olive oil.
Preparation
They wash the spinach well and we cook it over medium heat. Then they slip and get away. In a frying pan we fry the garlic, the pieces of bread to make the picatostes, the choricero pepper, the laurel leaf and some orange shell.
Once fried, we take them out of the pan and put them in a mortar where we will make a mallet with them next to a pinch of caravanea, reserving four picatostes of the five for the presentation. In the same oil of having fried the fences we rehoged the spinach we had previously cooked. We add the mallad and a little water to make the sauce, and we let them cook it to taste the cuffs.
We put them in individual mud pots and on each one we scale an egg and a chorreon of vinegar to the taste of each meal. We serve by placing a picataste on each of them.
