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[title] => Secreto ibérico con calabaza especiada, espinacas y espárragos
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- 1 paquete de calabaza pelada
- 2 manojos de espinacas
- 4 espárragos frescos
- 1/2 cucharadita de canela
- 1/2 cucharadita de comino
- 1 diente de ajo
- Sal, azúcar y pimienta
- Aceite de oliva virgen
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- Extender la calabaza troceada en una fuente de horno con un chorretón de aceite y hornear 40 minutos a 180º hasta que esté tierna.
- Ponerla en el vaso de la batidora, añadir la canela, el comino, sal y pimienta y triturar. Reservar.
- Pelar los espárragos y cortar en diagonal en rodajas de unos 2 cm.
- Introducir en una olla con agua, una cucharada de sal y otra de azúcar y cocinar 6 minutos.
- Reservar.
- Lavar y cortar las espinacas en tiras.
- Añadir un poco de aceite a una sartén, el ajo picado y saltear las espinacas unos 5 minutos.
- Retirar las espinacas, poner un poco de aceite en la sartén y saltear ligeramente los espárragos.
- Cortar el secreto en tiras de unos
- 2 cm de grosor, salpimentar y cocinar en la plancha.
- Para servir colocar en el fondo de un plato la crema.
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