SUMMER ARTICHOKES WITH HAM FROM TREVÉLEZ AND POTATO AND MUSHROOM PARMENTIER

CHEESECAKE FROM “PONIENTE GRANADINO”
22 de November de 2022
SEMI-MARINATED TROUT TARTAR
22 de November de 2022

Ingredients:

· 10 Artichokes
· 0,5 kg of Serrano ham
· 1 kg potatoes
· 400 g of mushrooms
· 200 g of cured goat cheese
· 100 ml cream
· 50 g pine nuts
· 4 garlic
· 1 tablespoon EVOO
· Salt and pepper

alcachofa_jamon

IES Virgen de la Caridad

 

PREPARATION

Step 1: Heat the artichoke hearts and the mushrooms. Set aside.

Step 2: Roast the potatoes in the oven and mash them to a puree. Add the cheese and the cream.

Step 3: Cut the ham into sticks.

Step 4: Toast the pine nuts and sauté for a few minutes with the ham.

 

PLATING

• Put at the base of the plate the parmentier cream, in the centre the artichoke and the ham and pine nuts sauté in the artichoke.

 

PONIENTE RECIPES