Espinacas con bechamel gratinada

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Espinacas con bechamel gratinada. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Espinacas con bechamel gratinada is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It's easy, it is quick, it tastes delicious. They're nice and they look fantastic. Espinacas con bechamel gratinada is something that I've loved my entire life.

Many things affect the quality of taste from Espinacas con bechamel gratinada, 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 con bechamel gratinada 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 con bechamel gratinada is 4 comensales. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Espinacas con bechamel gratinada estimated approx 45 minutos.

To begin with this recipe, we must prepare a few ingredients. You can have Espinacas con bechamel gratinada using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Espinacas con bechamel gratinada:

1. 130 g calabaza limpia y troceada
2. 300 gramos espinacas
3. 1 cucharadita pimentón dulce
4. 1 diente ajo
5. 1 puerro pequeño
6. 1 cebolleta pequeña
7. Aceite
8. Sal
9. 25 gramos harina
10. Leche
11. 30 gramos jamón serrano
12. Pellizco nuez moscada
13. 100 ml del agua que soltaron las espinacas
14. Queso rallado parmesano (opcional)

Steps to make to make Espinacas con bechamel gratinada

1. Ponemos en una sartén con aceite la calabaza cortada en dados y vamos salteando, sazonamos una vez que la calabaza esté en su punto le añadimos el pimentón damos unas vueltas y retiramos
2. La misma sartén vamos rehogando las espinacas de poco a poco las vamos reservando en un colador y presionamos para que suelten todo el agua
3. Troceamos las espinacas y las distribuimos en los recipientes dónde lo vamos a servir ponemos encima la calabaza y lo reservamos, picamos el diente de ajo la cebolleta y el puerro muy chiquitito
4. Ponemos en una sartén con aceite el ajo la cebolleta y el puerro pochamos y una vez que esté transparente añadimos el jamón cortado muy chiquitito seguidamente incorporamos la harina damos unas vueltas hasta que dejemos de ver harina, añadimos el agua de las espinacas removemos con la varilla de poco a poco vamos añadiendo la leche cocinamos sin dejar de remover hasta conseguir la consistencia deseada, añadimos un poco de nuez moscada y probamos de sal
5. Distribuimos la bechamel en los recipientes y le espolvoreamos un poco de queso rallado, metemos en el horno a gratinar

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