Campera, potato, summer ... This salad, of disparate origin, is part of the national summers and has been the culinary lifeline of many households.
The famous tuber is usually accompanied by other
ingredients from the garden
;
eggs and
marine preserves
that, in addition to giving it a shine, make it a unique and refreshing dish.
Like the one proposed by the chef who runs the group La Familia La Ancha,
Nino Redruello
(La Ancha, Fismuler, Las Tortillas de Gabino and delivery Armando), in our series
Recipes against heat
.
Country salad of potato, fennel and canned cockles
INGREDIENTS (4 people).
5 monalisa potatoes (450 g), 2 fennel bulbs (300 g), 200 g of Aragon black olives, 100 g of lamuyo green pepper, 2 cans of cockles of 20/30 units, salt, 10 g of EVOO, 10 g of balsamic vinegar, 35 g of drained ripe vine tomato pulp, a pinch of cumin and 1 frisé.
ELABORATION.
We start by cooking the potato with its skin in salted water for about 40 minutes. The cooking point will be given by the largest potato if, when you put
a sprig
in it
, it comes out easily
. We put the potatoes
in cold water for a
few minutes
to peel them well
and then we cut them into cubes of about three cm. We roast the
fennel bulb in
wedges
with salt and extra virgin olive oil for 30 minutes at 160 degrees until golden and soft. On the other hand, we take the olives from Aragon,
remove the pit
and reserve them. We wash the pepper, gin it and cut it into fine julienne strips. We take the tomato, we split it in
two for the belly
We grate it and strain it to remove the water and save its pulp.
We will make the
vinaigrette by
emulsifying the oil with the vinegar, the tomato pulp and the
broth from the can of cockles
;
we add salt and a pinch of cumin.
In a bowl we add the potato, fennel, pepper and olives;
we mix;
Season with the vinaigrette and
plate, placing the cockles on top
.
Finally, we season with the vinaigrette and finish with some frisé leaves.
According to the criteria of The Trust Project
Know more
RECIPES AGAINST THE HEAT (III) Ajoblanco, the 'father' of gazpacho whose star are almonds
RECIPES AGAINST THE HEAT (I) Green gazpacho, Nino Redruello's version of the most classic summer dish
RECIPES AGAINST THE HEAT (II) Marmitako, the seafood stew of summer
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