Smoked Porrusalda Cream with Crickets

Serves: 4 Persons
Preparation time: 75minutes
Cooking time: 50 minutes
Techniques: Sweat, stir fry, simmer and dry in the oven


  1. Sweat the garlic, and onion chopped in brunoise in a pot with 50 milliliters of olive oil.
  2. Add the carrot cut into small dices and the leek cut into slices. Fry lightly raising the temperature of the stove.
  3. Add the potato peeled and crushed, fry lightly for a while and cover with vegetable stock or water.
  4. Bring to boil and let it simmering until the potato gets tender (30 minutes).
  5. Season to taste with smoked salt, mix the porrusalda in a blender and strain. Set aside.
  6. 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.
  7. Serve the porrusalda hot in bowls covered with the green grass and put carefully the crickets on top.

*This recipe could be done either with carrots or pumpkin. It is not compulsory to dry the “green grass”, it could be used fresh.