Ingredients
- 60 pcs Greenway Chipolatas 40 g
- 4 kg frozen leaf spinach in portions
- 400 g semi-sun-dried tomatoes
- 5 kg mashed potatoes
- Pepper and salt
- Fat (butter or olive oil)
Chipolata with spinach puree and sundried tomato
20 minutes
20 persons
STEP 1
Stew the leaf spinach with some fat.
STEP 2
Mix with the spinach with the puree, the half-dried tomatoes, and season with salt and pepper.
STEP 3
Bake the chipolatas in oven or roasting pan with some fat.
