Panaché of Vegetables
26 06 07 - 07:41 Ingredients for 8 people:12 natural artichokes, 300 grams of fresh green Jews, 8 thick white asparaguses in preserve, 8 thick green asparaguses in preserve, 300 grams of peas in preserve to the natural one, 8 potatoes, 4 eggs, 150 grams of mountain ham, 200 milliliters of oil of olive virgin soft extra, 2 spoonfuls of white wine, salt.
Preparation:
Clean the artichokes and it eliminates all the external and dark leaves, dejándo only the most tender. It removes the tips and the strands of the green Jews and cut them for the half. It pours in the pot the oil and the ham cut in pieces. Heat it to soft fire and braise him two minutes. He adds the artichokes, the green Jews, the four eggs without cracking but very laundries and the peeled potatoes and you inform. He adds a liter of water and the wine, and it rectifies the point of salt. He closes the pot well and put the fire to the maximum. When they go up the two hoops of the valve, it goes down the temperature to the minimum and maintain the cooking six minutes. It turns off and it lets him to cool down slowly. He opens the pot and sack the eggs. Peel them, cut them for the half and reservation the white. It mashes the yolks and incorporate them to the panaché. It cooks to half fire again and without covering so that the sauce is begun. He adds the whole asparaguses, the peas and the white of egg made pieces, and maintain the cooking about eight minutes. It serves very hot.