A rustic recipe that you can accompany on the table at all times. Pumpkin and Orange Jam with Rosemary and Eucalyptus Honey, Cinnamon and Port Wine is the perfect combination for this dish, due to its elegance and incomparable Portuguese aromas!
Details
- Category: Side Dish
- Cuisine: Portuguese
- Diets: Mediterranean
- Pax: 1
- Difficulty: Easy
- Preparation Time: 15 min
Ingredients
- Cake do Caco
- Eggs
- spinachs
- Creamy cheese
- 1 tube of Pumpkin and Orange Jam with Rosemary and Eucalyptus Honey, Cinnamon and Port Wine meia.dúzia®
- Olive Oil
- Pepper
- Salt
Method of preparation:
- Cut the top of the "bolo of caco" from the shard, as if it were a lid;
- remove the inside;
- Toast the cake upside down;
- In a bowl, combine the curd with the Pumpkin and Orange Jam with Rosemary and Eucalyptus Honey, Cinnamon and Port Wine and form a paste;
- Fill the bolo do caco with the paste and on top;
- In a bowl, whisk the eggs seasoned with salt and pepper;
- In a frying pan with a drizzle of olive oil, sauté two to 3 spinach leaves;
- Place the eggs in another frying pan and stir until they get a consistency;
- Finally, put everything on the Cake do caco, put a little sweet and close with the top removed at the beginning;
Recipe prepared by: Chef Ignatius
