Ricette

Spinaci con pecorino e pinoli

Fate scaldare un generoso giro d’olio con uno spicchio d’aglio schiacciato in una padella. Quando l’olio sarà caldo, unite gli spinaci freschi precedentemente lavati ed asciugati. Coprite la padella e lasciate cuocere gli spinaci a fuoco vivace.

Tagliate il pecorino a scaglie.
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Dopo un paio di minuti di cottura, unite i pinoli agli spinaci, coprite nuovamente e lasciate cuocere per altri due minuti.

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Spegnete il fuoco sotto gli spinaci e trasferiteli nel vassoio da portata rimuovendo lo spicchio d’aglio; salate e irrorate con un giro d’olio extravergine d’oliva a crudo.

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Ultimate il piatto distribuendo sopra delle scaglie di pecorino.

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INGREDIENTI: 

1 kg di spinaci freschi, | 100 g di pinoli | olio extravergine d’oliva | 2 spicchi d’aglio | 150 g di pecorino stagionato