Kalvemedailloner with leeks in saffron cream and spinach pasta

Ingredients for Kalvemedailloner with leeks in saffron cream and spinach pasta

Instructions for Kalvemedailloner with leeks in saffron cream and spinach pasta

To prepare the Kalvemedailloner with leeks in saffron cream and spinach pasta recipe, please follow these instructions:

Remove the coarse stems from spinach and rinse the leaves until they are free from any. soil. Cut the top portion of the top of the leeks, rinse the rest thoroughly and cut them into thin rings at 2-3 mm. Fry as porrerringene in a pan in a tablespoon. butter, add saffron and whipping cream and let the leeks Cook tender in about 10 minutes. Flavor them with a little salt and lemon juice.

Melt the butter and oil in a skillet and Brown kalvemedaillonerne at reasonable high heat. Turn down and cook so that medaillonerne gets approximately 4-7 minutes on each side, depending on how thick they are, and whether you want them pink or done. Season with salt and pepper, take medaillonerne of the forehead and boxes the fat.

Cook the pasta in a pot of water for as long as specified on the packaging. Pour the water from the washed spinach leaves and came down into the hot pasta into the pan. Stir in 1-minute time for the spinach have fallen together and season with salt and pepper.

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