Grigliatina with spinach bulghur and roasted tomatoes
GRIGLIATINA WITH SPINACH BULGHUR AND ROASTED TOMATOES
2
Persons
20
Minutes
very easy
Difficulty
main course
Type
Ingredients
1 pack of Kioene Grigliatina
120 g bulghur
300 g cleaned spinach
6 piccadilly (plum) tomatoes
1 clove of garlic
a sprig of fresh oregano
EVOO
salt and pepper
METHOD
Transfer the bulghur in a fine-mesh strainer, wash it under running water, transfer it to a saucepan and cover it with 2 fingers of water. Add salt and place on the stove with the pan covered.
Bring to the boil, lower the heat and continue cooking until the bulghur has absorbed all the water. Turn off the heat and, without removing the lid, let the bulghur rest for 10 minutes.
Meanwhile, cook the slices as indicated on the package and prepare the vegetables. Wash the tomatoes, dry them and cut them in half. In a non-stick pan, heat 4 tablespoons of oil with the crushed garlic clove, add the spinach, season with salt and pepper and sauté briefly until wilted. Remove the garlic and transfer to a plate.
In the same pan heat another 4 tablespoons of oil, add the tomatoes with the cut side down and cook them over a medium-high flame for one minute or until golden brown. Turn them over and roast them on the other side as well.
Mix the bulghur with the spinach and divide it among the plates. Add the roasted tomatoes and season to taste with a drizzle of oil and a grinding of pepper; place a slice on each plate, garnish with oregano leaves and serve immediately!
