Difficulty: Media
Papajotes de espinacas esparragadas y bacalao
Recipe
Ingredients
75 gr. of milk, 50 gr. of water, 50 ml. of Extra Virgin Olive Oil, a pinch of salt, 65 gr. flour, 3 fresh eggs, a roasted garlic, nutmeg and fresh chives, 150 gr. desalted cod, confit in garlic and rosemary oil and then shredded; 100 gr. of traditional spinach asparagus (cooked with extra virgin olive oil, garlic, cumin, fried almonds, sweet paprika and sherry vinegar plus fresh spinach).
Preparation
In a saucepan pour the milk, the water and the extra virgin olive oil, adding the salt, the roasted garlic and the freshly grated nutmeg. When it is boiling, we add the flour, blanch the dough and mix it. Keep for a minute over low heat and add, little by little, the eggs as the dough admits while stirring. We add salt, add the shredded cod and the spinach spread, prepare 3 quenelles for each serving and fry in plenty of extra virgin olive oil.
Follow us #JaénParaísoInterior
