Ingredientes:
carne picada, 1/2 kg.
1 cebolla
panceta o jamón
aceite de oliva
almidón de maíz (maizena), 2 cdas
leche 1/2 taza
comino 1/2 cdita de café
sal
pimienta
queso mantecoso o blando, 200 grs.
espinacas o acelgas, 1 paquete (congelado) o un atado (fresco)
hilo choricero
Procedimiento:
Lavar las hojas muy bien
hervir cada hoja en abundante agua hirviendo durante un segundo
dejar sobre un trapo limpio y dejar secar
saltear la cebolla y la carne bien picadas y salpimentar
agregar la panceta o el jamón bien picados (si tenemos hipertensión, sustituir por jamón cocido o pechuga de pavo), y doraremos sin mantequilla ni aceite
añadir el almidón de maíz y cocer removiendo con una cuchara de madera de vez en cuando
añadir la leche, el comino y el queso picado en trozos pequeños
mezclar y apagar el fuego
poner dos hojas de espinaca o acelgas apenas un poco montada la una sobre la otra y añadir la carne picada
hacer cada paquete y atarlo con el hilo
dorar en una bandeja de horno previamente humedecida con rocío vegetal en el horno a 200º solo hasta que empiecen a dorarse
podemos rociar con bechamel antes de meter en el horno, pero añadimos más calorías
si tenemos niños, podemos separar en dos bandejas, una con bechamel y queso rasllado, y otra sin.
Csomagok töltött spenótos
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Detectar idioma » Hungarian
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Afrikaans Albanian Arabic Armenian Azerbaijani Basque Belarusian Bulgarian Catalan Chinese (Simplified) Chinese (Traditional) Croatian Czech Danish Detect language Dutch English Estonian Filipino Finnish French Galician Georgian German Greek Haitian Creole Hebrew Hindi Hungarian Icelandic Indonesian Irish Italian Japanese Korean Latin Latvian Lithuanian Macedonian Malay Maltese Norwegian Persian Polish Portuguese Romanian Russian Serbian Slovak Slovenian Spanish Swahili Swedish Thai Turkish Ukrainian Urdu Vietnamese Welsh Yiddish ⇄ Afrikaans Albanian Arabic Armenian Azerbaijani Basque Belarusian Bulgarian Catalan Chinese (Simplified) Chinese (Traditional) Croatian Czech Danish Dutch English Estonian Filipino Finnish French Galician Georgian German Greek Haitian Creole Hebrew Hindi Hungarian Icelandic Indonesian Irish Italian Japanese Korean Latin Latvian Lithuanian Macedonian Malay Maltese Norwegian Persian Polish Portuguese Romanian Russian Serbian Slovak Slovenian Spanish Swahili Swedish Thai Turkish Ukrainian Urdu Vietnamese Welsh Yiddish
Detectar idioma » Hungarian
Afrikaans Albanian Arabic Armenian Azerbaijani Basque Belarusian Bulgarian Catalan Chinese (Simplified) Chinese (Traditional) Croatian Czech Danish Detect language Dutch English Estonian Filipino Finnish French Galician Georgian German Greek Haitian Creole Hebrew Hindi Hungarian Icelandic Indonesian Irish Italian Japanese Korean Latin Latvian Lithuanian Macedonian Malay Maltese Norwegian Persian Polish Portuguese Romanian Russian Serbian Slovak Slovenian Spanish Swahili Swedish Thai Turkish Ukrainian Urdu Vietnamese Welsh Yiddish ⇄ Afrikaans Albanian Arabic Armenian Azerbaijani Basque Belarusian Bulgarian Catalan Chinese (Simplified) Chinese (Traditional) Croatian Czech Danish Dutch English Estonian Filipino Finnish French Galician Georgian German Greek Haitian Creole Hebrew Hindi Hungarian Icelandic Indonesian Irish Italian Japanese Korean Latin Latvian Lithuanian Macedonian Malay Maltese Norwegian Persian Polish Portuguese Romanian Russian Serbian Slovak Slovenian Spanish Swahili Swedish Thai Turkish Ukrainian Urdu Vietnamese Welsh Yiddish
Detectar idioma » Hungarian
Ingredientes:
Procedimiento:
