Chard á la Noemi
Origin: Lima
Source: Victoria del Rio de Benedetti, 1890
Ingredients
- chard (acelgas)
- butter (mantequilla)
- 1 tablespoon flour
- 1 pinch sugar
- pepper
- salt
- 1 cup good milk
- lemon juice (zumo de limón)
- bread
Instructions
- Cook the chard, then grind it well.
- Fry it in butter with a spoonful of flour, a pinch of sugar, pepper and salt.
- Pour in a cup of good milk and cook until reduced to a thick sauce.
- Squeeze in a little lemon juice and serve topped with bread slices fried in butter.