Clean and scald the spinach, the leaves of Berza, the zucchini (cut into fine slices along) and the leek. Booking. Clean and fille the chicharros.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make vegetables and chicharro: |
| For 4 people 2 chicharros 1 leek 10 leaves of spinach 4 sheets of beza 1 zalabacÃn oil salt for the sauce bechamel 30 gr. of butter 30 gr. of flour 1/4 of l. of milk salt pepper for the garnition 200 gr. from broccoli 200 gr. from green asparagus 1 carrot 1/2 zucchiny oil salt |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with pink wine |
Ingredients to make vegetables and chicharro:
2. Sazealos and pass them by flour. Dor them in a pan. Remove them and place them on absorbent paper to drain the oil.
3. assemble the ingredients on a flat plate (which resists the oven temperature). In the background place the spinach leaves.
4. On top 2 txitxarro fillets, the open leek, the other 2 txitxarro fillets and finally the zucchini and the sheets of Berza. Prepare a Bechamel and cover.
5. Enter the oven to gratin for 5 or 6 minutes. Meanwhile prepare the garrison, for this season and saute the broccoli.
6. carrots (in balls), zucchini (in balls), and trigueros asparagus.
7. Remove the lasagna from the oven and accompany the garrison.
