Let's get started with the Christmas recipes! It's time to start thinking about dishes for the holidays, so we're suggesting an appetizer of Verdina beans with prawns and purple garlic that will leave your guests speechless. Let's get cooking!
90 min
4 pax
Half
The day before, we will soak the Verdinas in water, so that they hydrate for 24 hours before using them.
We cut the head of Purple Garlic in half, crosswise.
Peel the carrot and clean the leek. Cut both vegetables in half, as we did with the garlic.
In a saucepan over medium-high heat, add a drizzle of oil, the head of garlic, the leek, the carrot, and the drained verdina beans. Add a pinch of salt and sauté for a few minutes. Then, cover everything with water.
Let it cook for approximately 1.5 hours, until the Verdinas are tender. At that point, add the prawns and remove from the heat.
FINISHED DISH:
We will separate the broth, the carrot, the leek and a few verdinas to blend it and obtain a fine cream.
We will peel 1 or 2 cloves of garlic and slice them.
In a deep plate, add a little of this cream as a base. On top, place a few Verdina beans and 3 prawns per person.
We'll add some sliced garlic cloves and, on top of these, a little salmon roe. We'll finish by sprinkling chopped chives on top.
We will finish by sprinkling the chopped chives on top.
_Miguel Ángel Mateos:
– As the water evaporates during cooking, we can add a little cold water to stop the cooking process and make the Verdinas even more tender.
– When you sauté the garlic head with the leek and carrot, you can add 2 or 3 prawns and let them cook with the rest. This will add more flavor to the dish, although they will completely lose their texture and you'll need to replace them later.
