Espinacas a la crema con crujiente de jamón ibérico

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Espinacas a la crema con crujiente de jamón ibérico. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Espinacas a la crema con crujiente de jamón ibérico is one of the most favored of current trending meals in the world. It's easy, it's quick, it tastes yummy. It is enjoyed by millions every day. They're nice and they look fantastic. Espinacas a la crema con crujiente de jamón ibérico is something which I've loved my entire life.

Many things affect the quality of taste from Espinacas a la crema con crujiente de jamón ibérico, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Espinacas a la crema con crujiente de jamón ibérico delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Espinacas a la crema con crujiente de jamón ibérico is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook Espinacas a la crema con crujiente de jamón ibérico using 10 ingredients and 5 steps. Here is how you can achieve that.

El otro día me apetecía una comida ligera. Pero, al añadir la bechamel, reconozco que salió un plato consistente.

Ingredients and spices that need to be Prepare to make Espinacas a la crema con crujiente de jamón ibérico:

1. 2 porciones espinacas congeladas Findus
2. 1 diente ajo
3. Unos taquitos de jamón ibérico
4. 1/2 cebolla francesa
5. Sal,
6. pimienta negra molida,
7. AOVE
8. pan rallado,
9. harina de trigo
10. 1 pastilla caldo de verduras

Instructions to make to make Espinacas a la crema con crujiente de jamón ibérico

1. Poner a cocer medio litro de agua con la pastilla de caldo. Cuando esté en ebullición, añadir las espinacas y, desde que empiezan a cocer de nuevo, mantener durante ocho minutos aproximadamente.
2. Mientras, picar el diente de ajo, la cebolla y sofreír en dos cucharadas de AOVE hasta que se doren. Añadir los taquitos de jamón y sofreír el conjunto unos cinco minutos.
3. Con una cucharada pequeña de harina, ligar una bechamel, salpimentado al gusto.
4. En una cazuela de barro, sobre las espinacas, echar el jamón, la bechamel, un poco de queso rallado y una cucharada de pan rallado.
5. Introducir en el horno y gratinar durante diez minutos. A comer.

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