INGREDIENTS


 1 Painho Black Pork Montanheira
 120 g Codfish
 180 g raw spinach
 250 ml cream
 2 Garlic cloves
 salt to taste
 qb olive oil
 mung bean sprouts


PREPARATION


1

Preheat oven to 100 ° C .

2

Remove the cod bones.

3

a tray, add the cod, oil until half, the 2 cloves of garlic and rosemary.

4

Bake for 15 minutes.

5

in a pan, jump spinach with oil and salt.

6

Cut about 80g Painho Black Pork Montanheira into cubes and place in a pan.

7

Let loose the fat. Add the cream to the boil.

8

After grinding boil it all and spend a sieve, advantage of the liquid.

9

Replacing the liquid in the pan, tilt the pan and using the magic wand to incorporate air, to create a lather.

10

Employees and serve.

 

 

Ingredients

 1 Painho Black Pork Montanheira
 120 g Codfish
 180 g raw spinach
 250 ml cream
 2 Garlic cloves
 salt to taste
 qb olive oil
 mung bean sprouts

Directions

1

Preheat oven to 100 ° C .

2

Remove the cod bones.

3

a tray, add the cod, oil until half, the 2 cloves of garlic and rosemary.

4

Bake for 15 minutes.

5

in a pan, jump spinach with oil and salt.

6

Cut about 80g Painho Black Pork Montanheira into cubes and place in a pan.

7

Let loose the fat. Add the cream to the boil.

8

After grinding boil it all and spend a sieve, advantage of the liquid.

9

Replacing the liquid in the pan, tilt the pan and using the magic wand to incorporate air, to create a lather.

10

Employees and serve.

Cod confit on bed of spinach and foam Painho Black Pork