special menu no. 10

Igerontologico gives you a menu for 4 people

Development

1º PLATOBUDIN SPINACH AND PASTA(375 calories approx. by raci’n.) 

INGREDIENTS:
– 1/2 Kg of spinach.
– 150 g of eliche buitoni.
– 100g of cheese, gruyére, grated.
– 50 grams of bacon.
– 6 eggs.
– 1/2 cup of cream, líquida.
– Salt, pepper, and nutmeg.

DEVELOPMENT&Rsquo;re:
Boil the spinach in water with salt, fríand the bacon,&bathrooms;ade the spinach and fry a few minutes, add gradually the cream and the cheese; season with salt, pepper and nutmeg. Cook three of the six eggs, boil the pasta in abundant water with salt, put it in a bowl and&bathrooms;ade the creamed spinach and the three beaten eggs, mix all. Place half of this readiness’n in a rectangular baking tin measuring, put the boiled eggs and cover carefully with the pasta. For the &number;last, bake the budín in the oven the bathrooms or María, for 45 minutes.

"OUR CHEAT": spinach has a nice color that gives life to the dish. For not to miss, uncovers the saucepan when boiling.

" AND IF you HAVE GUESTS" : If you take care of, until the &number;last detail, not to beá mas that accompany&bathrooms;it is the budín with a sauce, white sauce or pink sauce and sprinkle with the cheese and gruyére very finely chopped.

2º PLATOCALDERETA COD(450 calories approx., by raci’n.) 

INGREDIENTS:
– 600g desalted cod.
– 4 Potatoes.
– 1Kg of fresh tomatoes.
– 3 onions.
– 3 cloves of garlic.
– 2 leeks.
– 1 tablespoon of az&number;car.
– Laurel, fennel, thyme, oil, salt and pepper.

DEVELOPMENT&Rsquo;re:
Fry in a little oil the onions, the leeks, cut into thin discs and alsoén the chopped garlic,&bathrooms;ade tomato, sieved, and dépull it to cook. That s’, always on a gentle heat for approximately 10 minutes. Add the cod, pour a liter and a half of water, season with salt , pepper and saffron and a&bath;ade herbs. Cuézeal every other 10 minutes. For the &number;last, incorporate the potatoes cut in thick slices and dépull it to cook for 10 or 15 minutes to live fire.

" OUR CHEAT": you can Always give it a personal touch&bathrooms;s a few pieces of green pepper, red and parsley.

"IF you HAVE GUESTS":beware of the desalting. The cod must be soaked 24 hours in water fríto that you must change every 8 hours.

POSTREHELADO WITH RED FRUIT(325 calories approx., by raci’n)

INGREDIENTS:
– 400g of strawberries.
– 200g of raspberries.
– 100g of currants.
– 4 balls of ice cream.
– 1 pot of cream.
– 75g of az&number;car.
– 1 glass of port.
– 2 oranges, or 1 lim’.

PRODUCTION:
Squeeze the orange juice, mézclalo with the oprto and the az&number;car; to&bathrooms;ade raspberries and dépull to marinate for a few hours. Pásalo all by the pasapurés, and then put a fine strainer to remove the seeds from the raspberries. When the sauce esté completely fine and without lumps, pour the pot of cream, mézclalo and a&bath;ade the currants. Spreading strawberries evenly on four plates, by way of guarnici’re. Put a scoop of ice cream in each one and cover it with the sauce of raspberries and blackcurrants.

" OUR CHEAT": If you’re not afraid to mix flavors and you’re very red, you can substitute the strawberries for grapes of moscatel or blackberries in almibar or pi&bath;.

"IF you HAVE GUESTS": Dale a &number;last touch&bathrooms;s a couple of waffles. Así who wants to enjoyáof them….∅ and of the sauce∅

Serves: 4

Difficulty: Medium

Calories: Average