Mashed potatoes and spinach with Pecorino Romano DOP and crispy onion

Preparation

1. STEP 1 OF 7

   Peel the potatoes, cut them into pieces, and boil them in salted water until soft (about 20 minutes).

2. STEP 2 OF 7

   Meanwhile, finely slice the onion and sauté it in a pan with extra virgin olive oil until golden and crispy. Set aside.

3. STEP 3 OF 7

   Wash and briefly sauté the spinach in a non-stick pan with a little butter until just wilted.

4. STEP 4 OF 7

   Drain the potatoes and mash them while still hot in a saucepan.

5. STEP 5 OF 7

   Add the butter, hot milk, and stir until you get a smooth and soft purée.

6. STEP 6 OF 7

   Add the grated Pecorino Romano DOP, then gently fold in the sautéed spinach and half of the crispy onions.

7. STEP 7 OF 7

   Adjust with salt and pepper, serve the purée hot, finishing with the remaining crispy onions and an extra sprinkle of Pecorino.

General Information

Analysis

Macronutrients (100 gr)