1.

Wash and dry the spinach.

2.

In a skillet, heat oil and add spinach, cooking it for 5-6 minutes.

3.

Add breech cut into strips and pine nuts, and cook for another 2 minutes.

4.

Adjust salt and pepper and serve.

1.

Wash and cut the carrots into rounds.

2.

Cook the carrots and peas in boiling water for about 5 minutes, then drain.

3.

In a skillet, melt the butter and add the carrots and peas, tossing for 5-6 minutes.

4.

Add breech cut into strips, stir, and cook for another 2 minutes.

5.

Adjust salt and pepper and serve.

1.

Peel and boil the potatoes in salted water for about 20 minutes, until they are soft.

2.

Drain them, mash them with a potato masher and put them in a bowl.

3.

Add butter and grated Parmesan cheese, stirring until creamy pureed.

4.

In a skillet, brown the breech cut into strips for 2-3 minutes, then add it to the mashed potatoes.

5.

Adjust salt and pepper and serve hot.

1.

Peel and dice the potatoes.

2.

Cook the potatoes in salted water for about 10 minutes, drain and pat dry.

3.

Season the potatoes with olive oil, salt, pepper, and rosemary, and arrange them on a baking sheet.

4.

Bake in a 200°C oven for about 30 minutes, turning them occasionally.

5.

With 5 minutes to go, add the breech cut into strips and let it brown.

6.

Serve hot.