Recetas de temporada: Alcachofas con salsa de nueces y bacalao.
Dificultad: Fácil
Tiempo: 30 – 35 minutos
Ingredientes (4 personas)
8 Alcachofas
Ajos
400 gr. de bacalao (desalado o al punto de sal)
12 nueces
1/2 copa de vino blanco
400ml. Leche evaporada o nata
Sal, pimienta y aceite de oliva.
Elaboración.
En un cazo ponemos la nata o leche evaporada y cuando rompa a hervir ponemos las nueces. Dejamos reducir salpimentamos al gusto y trituramos. Si queremos la salsa muy fina podemos colar.
Limpiamos las alcachofas dejando sólo lo más tierno. En una paella con un poco de aceite sofreimos los ajos hasta que comiencen a tomar color, momento en el que introducimos las alcachofas cortadas en cuartos o sextos. Sofreimos a fuego medio 4 ó 5 minutos. Incorporamos el vino y dejamos unos minutos a fuego fuerte hasta que evapore el alcohol. Incorporamos la salsa de nueces y mezclamos el conjunto. Por último, bajamos el fuego e, incorporamos el bacalao cortado en trozos no muy grandes. Cocinar hasta que el bacalao se deshaga en lascas.
Servimos con cuchara intentando coger alcachofas y bacalao y salseamos. Podemos decorar con unas horas verdes.
Este es un espacio patrocinado por:
Colabora:
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