Natural thistles with ham
Allergens:
Ingredients for 5 portions
Calculate portions
White stock
0.25 l
Marcona almonds
0.1 kg
Garlic, bulb
2.0 ud
Serrano ham
0.3 kg
Eggs
5.0 ud
Plain flour
0.01 kg
Extra virgin olive oil
0.1 l
Table salt
5.0 g
Elaboration
For the thistles:
- Clean and peel the thistles.
- Cook in boiling water with some lemon juice and salt.
- Once cooked, cut into 4 or 5 cm length.
For the stock:
- Prepare a white stock.
For the garnish:
- Chop and toast half of the almonds.
- Cut the garlic into brunoise.
- Finely chop the chives.
- Dice the ham.
- Boil the eggs, rinse and peel, and set aside the yolks.
ASSEMBLY
- In a pan, fry the garlic in olive oil and add the diced ham.
- Add the thistles, cover the pan and let cook over a low heat for 2 minutes.
- Sprinkle the flour, dilute in the oil and cover with the white stock.
- Once it boils, add the cooked yolks and the almonds.
- Let boil for 5 minutes. Add salt as needed.
- Place the thistles in a circle shape around the plate, pour over the sauce and add whole almonds.
- Sprinkle with chopped chives to decorate.
Nutritional information (1 portion)
Energy
638.48
kcal
Carbohydrates
20.68
g
Proteins
33.22
g
Lipids
45.91
g
Fiber
6.79
g
Saturates
8.27
g
Monounsaturated fatty acids
26.66
g
Polyunsaturated fatty acids
6.08
g
Cholesterol
271.68
mg
Calcium
319.34
mg
Iron
6.63
mg
Zinc
2.54
mg
Vitamin A
179.6
ug
Vitamin C
44.71
g
Folic acid
93.51
ug
Salt (Sodium)
2718.85
mg
Sugars
10.21
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed