Using seasonal ingredients will make your cooking easier, cheaper and better! So, let's hunt for some wild and fresh mushrooms (in the market), some beautiful and delicious artichokes, ecological eggs and a can of piquillo's peppers... yes, it's that simple!
I always enjoy "painting" my dishes. I love colour contrasts and think that they make my food more appetizing. That's why this time Red is the protagonist... but with a complete different meaning: Red to Remember is the Event that Angela from Spinach Tiger has thought in order to honor World's Aids day. So, today, these Piquillo Peppers sauce are Red to Remember those whom died from Aids and aren't here anymore. If you want to colaborate and send a dish too, follow this link to her blog, there's still some days left.
Ingredients for 4 servings: 400 grs of mixed seasonal mushrooms, 4 artichokes, 4 eggs, 3 piquillo peppers, 2 garlic cloves, some cream, olive oil, salt and maldon salt.
- In a big sauce pan pour enough oil to sautee the mushrooms. Once nearly done, add 1 minced garlic clove. When fragant, reserve in a plate.
- Use the same sauce pan and add a bit more of oil to fry the artichokes (cut in small pieces and without the greener and harder leaves). When nearly done, add the mushrooms back and stir for 1 or 2 minutes. Add some salt, taste and reserve in a plate trying to leave all the oil in the pan. Separate some artichoke pieces to decorate the dish at the end.
- Prepare the piquillos sauce: pour a bit of oil in a sauce pan and add a sliced garlic, when fragant, add the piquillos and cook at low heat for 4 minutes. Turn them both sides. Place inside a deep recipient and add a bit of cream to get a fine texture when blending it. Add a little dash of olive oil and taste before you add some salt.
- Prepare the dish: Use a mold to place the mushrooms and artichoke mixture inside. Paint the side of the dish with the piquillos sauce.
- Put a pot with water on the stove, pour a dash of vinegar inside. Bring to boil. Crash the eggs and carefully pour them inside (one by one). When done, place the poached eggs over the timbal and sprinkle with maldon salt.
There you are!!!
I couldn't help it, I ate the two of them!!!!
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