A Moorish way with spinach from the second Moro cookbook ” Casa Moro”.
Ingredients
- 8 tbsps olive oil
- 750 g spinach washed and well drained
- 75 g white bread crusts removed and cut into 1 cm cubes
- 3 plump garlic cloves peeled and thinly sliced
- 100 g shelled walnuts roughly chopped
- 1 tsp cumin seeds
- 2 tbsps roughly chopped fresh oregano
- 1 tbsp red wine vinegar
- 1/2 tsp sweet spanish paprika
- sea salt and black pepper
Servings:
Instructions
- Place a large saucepan over a high heat and add 3 tbsps of the olive oil. When the oil is hot add the spinach with a pinch of salt and stir well. Remove when the leaves are just tender and drain in a colander. When cooled, chop roughly and set aside.
- Heat the remaining olive oil in a frying pan over a medium heat. Fry the bread for 3-5 minutes until golden brown all over, then add the garlic, two thirds of the walnuts and all of the cumin and oregano. Cook for 1-2 minutes more until the garlic is nutty brown.
- Transfer to a mortar or food processor along with the vinegar, paprika and saffron infusion and mash roughly.
- Return the chopped spinach to the pan over a medium heat, then add the mashed bread and season with salt and pepper.If the consistency is too thick add some more water.
- Serve with the remaining chopped walnuts on top.
Share this Recipe
Powered byWP Ultimate Recipe