KIDNEY BEANS AND BROAD BEANS ON SNOWFLAKE AND PAPRIKA

Ismael Delgado. Rte. Portal Bajo I

PREPARATION

For the snowflake puree

Step 1. Put the washed and skinned potatoes in a saucepan covered with water. In a bowl, put the cream and butter in a bain-marie. We will let the potatoes cook but be careful not to overcook the potatoes. We will peel them from smallest to largest and we will strain them through a sieve with the help of a palette.

Step 2. In a bowl, mix the sifted potato with the cream, the butter and a little salt and set aside.

Step 3. We cook the vegetables in different waters so as not to mix flavours.

We clean the beans by the tips and chop them into pieces of about 2cm. Cook them in salted water until al dente. Reserve in ice water.

Remove the pods from the broad beans and boil them in salted water for just one minute. We remove the white web and reserve in ice water, until we repel them.

We strip the artichokes of the leaves and clean them until we are left with the heart and the stem. We fry them a little with oil and flour and later we add the water to cook them. We will check if they are cooked using a knife.

Sauté the vegetables separately with a little AOVE and set aside.

PLATING

• Put a little snowflake potato purée, in the center of the plate, the vegetables and finally some slices of chorizo sausage that will add flavor and color.