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Sautéed spinaches with alheira de Mirandela

Sautéed spinaches with alheira de Mirandela

The alheira is a type of Portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread. Alheira derives from alho (garlic) as it was usually seasoned with it, although today not all of them are.

Although alheiras are typically associated with the city of Mirandela, in Trás-os-Montes (behind the mountains) region, but are frequent in are northwest part of Portugal.

Sautéed spinach with alheira de Mirandela
Sautéed spinaches with alheira de Mirandela

Versatile and delicious snack

Allows varied accompaniments (bread, baked pizza dough, mushrooms, etc.)

About this recipe

Preparation time

20 minutes

Difficulty level

Level 2 – easy

Fire time

15 minutes at moderate temperature (250-300°C / 482-572°F)

Ingredients

  • Alheira de Mirandela;
  • Spinaches;
  • Garlic;
  • Olive oil, ideally extra virgin;
  • Salt, ideally salt flower or sea salt.

Steps

Time needed: 35 minutes.

  1. Wash the spinach, drizzle with oil and season with garlic and salt

    Be generous with the oil, the garlic can be chopped or simply crushed with the knife
    Spinach seasoned with olive oil, garlic and salt

  2. Insert them in the oven

    You must use a container resistant to high oven temperatures, we suggest ceramics, retain heat for a long time, keeping food warmSpinach entering the oven

  3. Remove the filling from the alheira and mix with the spinach

    It is not necessary to mix a lot (spinach will not help!), The fire will make the mixture happenSpinach and Alheira de Mirandela

  4. Insert the container with the preparation in the oven

    Let it brown a little, stir and let it toast a little more

  5. Remove from the oven and follow with whatever is at hand, or be greedy and eat anyway!

Enjoy!

Sautéed spinach with alheira de Mirandela
Sautéed spinaches with alheira de Mirandela

Filed Under: Fire Cooking Recipes, Wood Fired Oven Recipes, Wood Fired Plate Grill Recipes Tagged With: Meat, Vegetables

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