Spinach purée with Teruel ham Puré de espinacas con jamón de Teruel

SPINACH PURÉE WITH TERUEL HAM

Ingredients for 4 people: 

 - 1 kg. of spinach.

 - 1 potato.

 - 4 cloves of garlic.

 - 50 ml. of virgin olive oil.

 - Coarse sea salt.

 - 8 slices of serrano ham.

Preparation:


Put some water in saucepan with salt, the potato (peeled and chopped) and the garlic cloves (peeled and whole).

Cook it for 15 minutes from when it begins to boil. 

Afterwards, wash and add the spinach (with the stalks removed), leave to simmer for no longer than 3 minutes so that it doesn't lose its bright green colour. 

Remove and drain. Reserve some of the water.

Put the spinach, potato and garlic in a blender, blend everything together with a little bit of the water that we've reserved, until your left with a purée. 

Add a large dash of virgin olive oil and blend again so it mixes in properly and you have a smooth purée.

Serve in 4 hot bowls, covering half of the purée with slices of serrano ham, the heat of the purée alone is enough to warm up the ham.


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44640 – Torrecilla de Alcañiz
Teruel      España
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