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Spinach, Fresh Cheese, and Tomato Sauce Lasagna

ingredients serves 6 750g fresh spinach. 3 spring garlic cloves. 400g fresh cheese. salt. 100ml extra virgin olive oil. 400g béchamel sauce. 24 lasagna sheets. 80g grated Parmesan cheese. for the béchamel: 40g butter. 1 tablespoon extra virgin olive oil. 40g flour. 500ml milk. ground black pepper. salt. for the tomato sauce: 600g ripe tomatoes. 2 garlic cloves. 1/2 teaspoon sugar. salt. oregano. 3 tablespoons extra virgin olive oil.   preparation Start by washing the spinach well. Blanch it quickly in boiling water, then drain and chop it up into smaller pieces. Take the fresh cheese and mash it with a fork—don't make it too smooth, leave some texture to it.   In a pan with the olive oil, sauté the spinach—make sure you've squeezed out as much water as possible—along with the spring garlic, chopped into small pieces. Take the spinach off the heat and fold in the mashed cheese while everything's still warm. Now for the tomato sauce : Wash, peel, and chop the tomatoes. Sauté...

Swiss Chard with Iberian Ham



Ingredients

for 4 people
  • 1kg of Swiss chard (stems and leaves).
  • 200gr of Iberian ham (sliced, not too thin).
  • two cloves of garlic, chopped.
  • 80cc of cognac.
  • salt.
  • plenty of black pepper.
  • 3 tablespoons of extra virgin olive oil.

Preparation

Cook the Swiss chard in boiling salted water until tender.
Once cooked, drain well and chop into small pieces. Set aside.
In a large pan, heat the oil and sauté the chopped garlic. Don't let it brown too much, just until fragrant. Add the drained chard and cook over medium heat for about 4 to 5 minutes, stirring now and then.
Pour in the cognac and let the alcohol cook off completely.
Remove from heat and toss in the chopped ham, mixing everything together.
Serve right away while it's still warm.

Enjoy!
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