Athos Salad
Combination of roasted eggplant puree, Florinis peppers and chopped fresh parsley with a strong garlic flavor and distinctive pepper flavor.
Description
Athos Salad, combination of pulp roast eggplant, Florinis peppers and chopped fresh parsley with a strong garlic flavor and distinctive pepper flavor.
Cuttlefish with spinach
MATERIALS
1 kilo cuttlefish
1 kilo spinach
15 fresh onions
1 bunch dill
1 bunch of fennel
few mint leaves
300 g. oil
salt
pepper
oregano
cumin
juice 1 lemon
EXECUTION
Blanch the cuttlefish and cut pieces in our liking. then clean, wash well and cut spinach. The Blanch and them, barely dip in hot water. Take them out and drain. Peel and finely chop the onions, dill and fennel. Pour the oil in a saucepan the tava and saute the onions and cuttlefish. Then add the spinach. Add a spoonful of broth of cuttlefish and salt. Just boil the contents of the pot, add dill and fennel. We do not put much stock or water because spinach earn their own and boil and quickly. Add the spices and reduce heat. Waiting until the liquid has evaporated and stay with the oil. Lemon pour 1 minutes before lowering the oil from heat. If we want add more lemon, depending on how sour the We.
| Nutritional information per 100 g | |
|---|---|
| Energy Fat Saturated Carbohydrates Sugars Fibre Proteins Salt |
511 kj / 124 kcal 11.2 1.5 5.1 1.9 2.6 0.6 1 |
