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Patata, pop, cansalada i dues salses
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Les receptes de Cullera de Boix

Patata, pop, cansalada i dues salses

Nivell de dificultat: Mitjana

Persones: 4

Temps de preparació: 1h 30'


Ingredients

  • 3 patates mitjanes, tallades tipus braves
  • 1 gra d’all
  • 150 g de cansalada viada
  • 1 branqueta de farigola fresca
  • 300 g de potes de pop bullides, tallades a rodanxes
  • sal
  • pebre negre
  • oli d’oliva verge extra
  • sal de Maldon

 

Per al romesco:

  • 200 g d’ametlles, torrades i pelades
  • 200 g d’avellanes, torrades i pelades
  • 10 llesques de pa (baguet) torrat
  • 3 cabeces d’alls, escalivats i pelats
  • 5 tomàquets madurs, escalivats i pelats
  • sal
  • pebre negre
  • 200 ml oli d’oliva verge extra
  • 4 cullerades de polpa de nyora

 

Per a l’allioli de safrà:

  • 1 cabeça d’alls, escalivats i pelats
  • 1 rovell d’ou
  • 1 ou
  • 200 g d’oli d’oliva verge extra
  • sal
  • brins de safrà

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Preparació

Coeu les patates al forn amb oli d’oliva verge, sal i l’all picat, a 170 ºC, 30-40 min, fins que estiguin cuites. Coeu-les tapades
amb paper d’alumini, perquè no es cremin.

Per al romesco: tritureu tots els ingredients fins a aconseguir una mescla homogènia.

Salpebreu la cansalada i bulliu-la en aigua amb la farigola, fins que sigui cuita i ben tendra. Una altra manera de coure
la cansalada és confitar-la en oli de gira-sol a foc lent, però trigareu molt més que si la bulliu.

Per a l’allioli: tritureu l’all escalivat, el safrà, la sal, l’ou i el rovell. Aneu-hi afegint l’oli a poc a poc fins a aconseguir que es lligui.

Salteu la cansalada a làmines, afegiu-hi les patates i poseu-hi el pop al final. Salteu-ho 2 min. Poseu-ho al plat i afegiu-hi el romesco i l’allioli en forma de gotes. Poseu-hi una mica de sal de Maldon al damunt.

 

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