Beets with Cabrales Bruno Oteiza

Ingredients (4 people):
     6 chard
     150 g of Cabrales cheese
     4 fresh garlic
     2 slices of bread
     75 ml delecheevaporada
     50 g of butter
     water
     extra virgin olive oil
     salt
     parsley (for garnish)

Preparation of the cabrales Chard recipe:
Separate the leaves and stalks of the chard. Clean the leaves and remove the little threads to the leaves. Chop and put them to cook in a pan with plenty of boiling water, salt and a little oil. Ycocinadurante lid 15 minutes. Drain, allow to warm up and itches all good.
For Cabrales sauce, put the butter melt in a pan with a little oil. Chop fresh garlic and add them. Stir in cheese into cubes and dip with lalecheevaporada. Beat with ycocinahasta rod therefor. Add the cooked spinach and boil for 5 whole minutes, stirring occasionally.
Cut bread slices into triangles and fry in a pan with abundanteaceitecaliente. Drain on absorbent kitchen paper.
Put a tin in the center of a plate and fill it with the chard with Cabrales. Unmold. Serve with triangles of fried bread and garnish with a sprig of parsley. Garnish the dish with a dash of salt crystals deaceitey. Serve.