Descripción corta
Asparagus, artichokes, peas and broad beans cooked to perfection
Descripción larga
Peel the artichokes and cook them starting with boiling salted water.
Peel the asparagus and cook them starting with cold water mixed with salt and sugar in equal proportions.
Blanch the peas and broad beans.
For the broth: Place everything in a pressure cooker and add 1 liter of water, then cook for 2 hours.
Plating:
Put a little artichoke oil in a nonstick pan, sauté the artichokes with the asparagus for 5 minutes, then add the broad beans and peas. Continue sautéing for 3 minutes and add a little of the sauce. Bring the mixture to a boil, adding a little garlic oil and ham, season with salt, and serve with crispy ham.
Peel the asparagus and cook them starting with cold water mixed with salt and sugar in equal proportions.
Blanch the peas and broad beans.
For the broth: Place everything in a pressure cooker and add 1 liter of water, then cook for 2 hours.
Plating:
Put a little artichoke oil in a nonstick pan, sauté the artichokes with the asparagus for 5 minutes, then add the broad beans and peas. Continue sautéing for 3 minutes and add a little of the sauce. Bring the mixture to a boil, adding a little garlic oil and ham, season with salt, and serve with crispy ham.
Imagen principal
Video
Diseño sin título_4.mp4 (1.72 MB)
Título ingredientes 1
Necesitas:
Ingredientes 1
2 docenas de alcachofas
1 kg de espárragos
50 gramos de habitas baby
50 gramos de guisantes
Aceite de jamón
Aceite de alcachofa
Jamón crujiente
Título ingredientes 2
Caldo:
Ingredientes 2
100 gramos de alubias pochas
Una zanahoria
Media cabeza de ajo
50 grs de jamón
6 alcachofas
75 grs de tallos de espárragos
100 grs de habas en calzón
350 grs de vainas de guisantes.
0.3 goma xantana