se pueden servir tanto en frío como en caliente.
Como sugerencia, se puede pasar las espinacas por la batidora o termomix para que quede con textura de mousse.
It is also an ideal dish to combat the high temperatures in Écija because it can be served either cold or hot.
As a suggestion, you can use a blender or Thermomix for the spinach to give them a mousse texture.
Its origins date back from distant Persia, introduced in the eleventh century in Andalusia and spread throughout Europe.
We recommend cooking in a clay pot because its flavor is enhanced, one of the most important ingredients is olive oil, there is a saying in Spanish that says, "They combine so good, as oil and spinach do".
For 4 people
1 kg Spinach
½ liter of Extra Virgin Olive Oil
250g. Fried Bread
8 Garlic Cloves
Fried bread or croutons for decoration
It is recommended to use fresh spinach, well washed with plenty of water, chopped and cooked in boiling water. Cool in cold water because that way they get a better colour. Drain well, if possible with your own hands.
First, put some oil in a clay pot (if possible) and fry the garlic cloves on a slow burn. Then, add the bread and paprika. Once the bread is brown, add a dash of vinegar.
Next, Crush this mixture in a mortar and add the ground cumin and the salt. This mixture is called "majao"
Then, in a clay pot add the garlic cloves we have left aside from the "majao" and the spinach. Stir with a wooden spoon.
Add the rest of the "majao", remove it with skill. Finally, add the oil.