En primavera estamos en plena temporada de alcachofas y espárragos frescos, así que hoy he guardado los tallos y el caldo de cocción para preparar este plato con alcachofas y luego gratinado. Es una verdadera delicia, os lo recomiendo.
Además tenía unos boletus congelados que también he añadido al sofrito, ya sabéis que si no podéis conseguir espárragos frescos, podéis utilizar en conserva, que los hay bien buenos.
INGREDIENTES:
10 Alcachofas
Tallos frescos de espárragos
Boletus (tenía congelados)
Bacon
Cebolleta
Puerro
Harina
Caldo de cocción de los espárragos
Leche
Vino blanco
Sal y Pimienta
Aove
Queso rallado
PREPARACIÓN:
Ponemos agua con al fuego y vamos limpiando las alcachofas, les quitamos todas las hojas exteriores verdes, cortamos el tallo, lo limpiamos y cortamos las puntas. Vamos lavando y cociendo las alcachofas, cuando empiecen a hervir contamos unos 15 minutos y comprobamos con un palillo si están tiernas. Reservamos
Preparamos el sofrito:
Ponemos el aceite (AOVE) en una sartén y vamos pochando la cebolleta y el puerro cortado muy finito. Añadimos el bacon en tacos y los boletus que habremos descongelado.
Cuando todo esté pochado añadimos una cucharada de harina y mojamos con agua de cocción de los espárragos y un chorrito de leche. Dejamos que sea una volouté ligera
Añadimos las alcachofas a la salsa y los espárragos. cubrimos con queso rallado y gratinamos.
Servimos
Y A Gozar!!!
Pilar, que plato mas bueno!!!
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Hola tocaya, as reunido en un plato tres de los ingredientes que más me gustan, ls alcachofas son con diferencia mi verdura preferida, los espárragos me encantan y que te voy a decir de los boletus, en general me gustan todas las setas y pensar que ahora es tiempo de senderuelas y yo aquí encerrada. Un plato magnífico. Un beso
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