Piure cremos de spanac sau gustul copilariei. De cand ma stiu am fost in categoria copiilor care iubeau piureul de spanac. Mama facea cel mai bun piure de spanac aromat cu usturoi, avand la baza un sos de lapte, faina si unt. Eu astazi am incercat sa pastrez aceeasi aroma si cremozitate, insa intr-o varianta mai dietetica, fara a folosi faina. Asadar am ales crema de branza cu smantana de la Almette, un produs atat de versatil, incat nu ar trebui sa lipseasca din niciun frigider.

INGREDIENTE / INGREDIENTS
(pentru 4 portii / for 4 servings)
- 500 grame spanac proaspat / 500 grams fresh spinach
- 1 ceapa / 1 onion
- 3 catei de usturoi / 3 garlic cloves
- 25 grame unt / 25 grams butter
- 100 grame crema de branza Almette / 100 grams Almette cream cheese
- 50 ml smantana dulce / 50 ml double cream
- Sare / Salt

Curatam si spalam bine spanacul. Intr-o oala incapatoare, fierbem 500 ml de apa si adaugam spanacul. Fierbem timp de 10 minute apoi scurgem spanacul si il lasam sa se raceasca usor.

Intre timp pregatim sosul cremos. Taiem marunt ceapa si 2 catei de usturoi. Incalzim intr-o craticioara untul si adaugam ceapa, usturoiul si 30 ml apa. Inabusim legumele timp de 3 minute.

Maruntim spanacul grosier cu ajutorul unui cutit si il adaugam peste legumele inabusite. Adaugam crema de branza, smantana si 1 catel de usturoi zdrobit. Amestecam si gatim la foc mediu timp de 6 minute.

Servim piureul cremos de spanac alaturi de ficatei de pui cu sos de usturoi si un pahar din cel mai elegant vin de la Crama Strămutată, Protocol, un Sauvignon Blanc plin de viata, cu note de soc si arome puternice de agrise, iarba salbatica si lamaie verde; proaspat la gust cu tonuri minerale.
Detaliile video ale retetei le gasiti aici.

Daca v-a placut reteta de Piure cremos de spanac, va invit sa incercati si:



English version:
Creamy Spinach Puree
Creamy spinach puree or the taste of childhood. Ever since I was born, I was in the category of children who loved spinach puree. My mother used to make the best spinach flavored with garlic, based on a sauce of milk, flour and butter. Today I tried to keep the same aroma and creaminess, but in a more dietary version, without using flour. So I chose cream cheese with cream from Almette, a product so versatile that it should not be missing from any refrigerator.
Clean and wash the spinach well. In a large pot, boil 500 ml of water and add the spinach. Boil for 10 minutes, then drain the spinach and let it cool slightly.
In the meantime, prepare the creamy sauce. Finely chop the onion and 2 cloves of garlic. Heat the butter in a saucepan and add the onion, garlic and 30 ml of water. Steam the vegetables for 3 minutes.
Chop the spinach coarsely with a knife and add it over the stewed vegetables. Add cream cheese, sour cream and 1 clove of crushed garlic. Mix and cook on medium heat for 6 minutes.
Serve the creamy spinach puree alongside chicken livers with garlic sauce and a glass of the most elegant wine from Crama Stramutata, Protocol, a lively Sauvignon Blanc with notes of elderberry and strong aromas of gooseberries, wild grass and green lemon ; fresh on the palate with mineral tones.
You can find the video details of the recipe here.
If you liked the Creamy Spinach Puree recipe, I invite you to try Nettles piuree, Salad with spinach, bacon and pine seeds or Gnocchi with prosciutto, spinach and mushrooms.
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