Using a baking round ring, place the sir-fry in the centre of the dish leaving out some raisins and pine nuts. Add fried spinach and garnish with some Modena caramel drops.
SPINACH, RAISINS AND PINE NUTS STIR-FRY
- 100gr fresh spinacs
- 20gr Borges Pine nuts
- 20gr Borges Raisins
- 1/2 spoonful of sweet paprika
- 1 garlic clove
- 1 egg
- Borges Extra Virgin Olive Oil
- Borges 4 Oils
- Borges Balsamic Modena Vinegar
- For the light Modena caramel:
- 1dl of Borges Balsamic Modena Vinegar
- 2 spoonfuls of brown cane sugar
- 3 spoonfuls of water
Step by step
Put water in a saucepan and bring it to boil. Add the spinach and cook them for 5 minutes. Rinse them in with water and leave to drain.
Lightly fry the sliced garlic clove with oil. When the garlic looks transparent add the raisins and pine nuts. After, add the spinach and fry gently. Put in the paprika and the beaten egg scrambling it in the pan using a wood spoon. At the last minute pour in a few Modena vinegar drops. Remove from the stove and leave it to cook in its own heat.
Fry some fresh spinach leaves with sunflower oil and put them on kitchen paper to get rid of the excess oil.
Put all the Modena caramel ingredients in a saucepan and boil them down to 2/3 of their volume. Put them in a feeding bottle and store in the fridge.