Serves: 4 Persons
Preparation time: 75minutes
Cooking time: 50 minutes
Techniques: Sweat, stir fry, simmer and dry in the oven
Method
- Sweat the garlic, and onion chopped in brunoise in a pot with 50 milliliters of olive oil.
- Add the carrot cut into small dices and the leek cut into slices. Fry lightly raising the temperature of the stove.
- Add the potato peeled and crushed, fry lightly for a while and cover with vegetable stock or water.
- Bring to boil and let it simmering until the potato gets tender (30 minutes).
- Season to taste with smoked salt, mix the porrusalda in a blender and strain. Set aside.
- For the “green grass”, mix in the thermomixer the center of the bread and the parsley. Put in the oven at 100 ºC until it gets dry.
- Serve the porrusalda hot in bowls covered with the green grass and put carefully the crickets on top.
Recommendations
*This recipe could be done either with carrots or pumpkin. It is not compulsory to dry the “green grass”, it could be used fresh.
Ingredients