recipe for Stuffed Spinach Leaves has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
delightful recipe was given to me by a friend of mine
who runs a hostel in our village. On his guest's last
day he always prepares a Spanish style buffet lunch
and this is one of the favourite dishes.
for Stuffed Spinach Leaves
large spinach leaves - the larger the better as it
makes the job easier
4 cloves garlic
Handful of fresh parsley, thyme and oregano
Tip of a chilli pepper
2 egg yolks
1 tablespoon lemon juice
to make Stuffed Spinach Leaves
the spinach leaves by rinsing in cold water, pat dry
and cut the stalks off.
about 3/4 of a pint of water into a large pan, bring
to the boil and add the spinach leaves. Cook for just
2 minutes and drain, reserving the juices (This is
just so it is easier to roll the leaves later on)
the leaves dry and leave to cool while you prepare
the vegetables. Peel the onion and chop as finely
as possible. Wash the mushrooms, pat dry and chop.
Peel and crush the garlic. Chop the tip of the chilli
pepper as finely as you can.
a frying pan, heat a tablespoon of olive oil, add
the onions and fry until soft, then add the garlic
and mushrooms. And cook for a further 6 minutes or
so until the mushrooms soften.
the breadcrumbs, herbs, chili and the egg(beaten)
to the pan. Cook for a minute or so stirring briskly
until the mixture is binded together, season with
salt and stir again.
about 1 tablespoon of the mixture into the middle
of each spinach leaf. Fold in the edges and roll up
the Stuffed leaves into a greased oven proof dish,
pour over a little of the reserved juices, about 1/4
of a pint.
the dish with foil and cook in a moderate oven for
about 45 minutes
the spinach is ready, drain, reserving the juices,
transfer onto a serving dish and keep warm.
prepare the sauce:
a heatproof basin, whisk the egg yolks together with
the lemon juice over a pan of simmering water.
to the basin, the reserved juices from the spinach,
season with a little salt and stir continuously until
thickened, about 5 minutes.
the sauce over the spinach leaves and serve.
recipe is a bit fiddly and time consuming but the end
result is well worth it. Although a vegetarian dish,
it is popular with everybody and makes up part of a
with permission of Orce