Du behøver ikke at læse dette indlæg!

Det er blot nogle opskrifter på forskellige måder at udnytte spinat. Opskrifterne bruger frisk spinat, men det har man jo ikke lige for tiden; til gengæld har vi frost-spinat, som er en af de bedste ressourcer om vinteren. Vitaminer og mineraler, ikke sandt? Man skal lige huske noget med oxalsyre, men ellers?

Jeg kan ærligt talt ikke lide mad fra andre køkkener end mig eget, nåhjo, der var også lige min mors, men hun er jo ikke i køkkenet mere; – og Charlottes, og en gang imellem friske sprøde frites fra Byens Pizzeria …

Popeye – Skipper Skræk! – han var da sund, ikke?

Spinach noodles: dressing with sauce

Peel and wash the spinach, drain them carefully and place them in a saucepan with the broth and the chopped onion. Cover the pan and cook for about 25 minutes, then remove the saucepan from the heat, let it all cool down, then transfer the mixture into the mixer bowl.

Add the grated Parmesan, 2 anchovy fillets, drained from the conservation oil, a generous grind of pepper and blend until you obtain a sauce with a creamy and homogeneous consistency. Bring plenty of water to the boil in a saucepan, add salt and boil the tagliatelle. Drain them al dente and dress them with the prepared sauce.

Distribute the preparation on plates, decorate each portion with an anchovy fillet drained from the conservation oil and serve immediately piping hot.

Salsa is the Spanish word for “sauce”, and it has also come to mean the same thing in English. However, this iconic condiment, which can consist of vegetables, fruit, herbs, spices, and even grains, and which can range from mild and tangy to searing hot, is much more than a simple topping.

There are numerous categories of salsa, some uncooked (salsa cruda) and some cooked.

• Salsa verde is “green salsa”, which is typically made from pureed tomatillos, green chilies, and cilantro.
• Salsa roja or “red salsa” usually includes cooked red tomatoes, onions, and chili peppers.
• Pico de gallo is a popular form of uncooked salsa made from lime juice and coarsely chopped raw ingredients including tomatoes, onions, and cilantro leaves.

Common salsas sold in U.S. grocery stores most closely resemble salsa cruda or pico de gallo, although in many cases they have been cooked to increase their shelf life.

Salsa is a prime example of the significant evolution of food trends over the past two decades. In that time, salsa has leapt into prominence not only in supermarkets and restaurants, but in ordinary cuisine. Salsa has long since surpassed ketchup as the number one condiment in the U.S., and demand only continues to grow. This increase in popularity is due in part to the various immigrant groups that continue to flow into the United States, combined with a heightened awareness of the culinary and health benefits of salsa. Salsas are usually low in fat, and the vegetables, fruits, and spices which comprise them are healthy and fresh. Additionally, enhancing flavor with spices and herbs rather than fats is an appealing technique in today’s health-conscious food arena. From a culinary standpoint, salsa can add zip and spark to many dishes, yet it is incredibly simple to prepare and has endless variations.

Flavors

Unlike in other sauces, salsa’s flavors are not meant to blend completely; instead, each one should complement the others while retaining its individuality. Composing a salsa involves juggling a multitude of tastes, colors, and textures for a balanced result where each ingredient can stand out on its own without overpowering the others. Depending on the tastes desired, different ingredients can be incorporated to create a balanced set of flavors.

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