Alcachofas a la Montillana

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Alcachofas a la Montillana. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Alcachofas a la Montillana is one of the most favored of current trending foods on earth. It's easy, it's quick, it tastes yummy. It's enjoyed by millions every day. They're nice and they look fantastic. Alcachofas a la Montillana is something that I have loved my whole life.

Many things affect the quality of taste from Alcachofas a la Montillana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Alcachofas a la Montillana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Alcachofas a la Montillana is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Alcachofas a la Montillana estimated approx 40 '.

To get started with this recipe, we have to prepare a few components. You can have Alcachofas a la Montillana using 12 ingredients and 8 steps. Here is how you cook that.

🧅🥬🧄🥓🍷🥚Receta tradicional, en este caso de la gastronomía cordobesa, cocinada con su vino D.O. Montilla Moriles y con alcachofas de nuestro huerto.

Ingredients and spices that need to be Make ready to make Alcachofas a la Montillana:

1. 4 alcachofas
2. 1/2 cebolla
3. 2 dientes ajo
4. 1 vaso vino fino Montilla Moriles
5. 1 cucharada harina garbanzos
6. 60 gr tacos jamón
7. pimienta negra molida
8. grano pimienta en
9. colorante
10. 1 huevo por comensal
11. sal y aceite
12. limón o perejil fresco

Steps to make to make Alcachofas a la Montillana

1. Limpiamos las alcachofas y no está de más que recordemos que hay que tener preparado un bol con agua y el zumo de un limón o un buen manojo de perejil, limpiamos las alcachofas cortando la punta y las hojas externas hasta quedarnos con las hojas más blandas, las cortamos en 4 trozos, cuando se haya limpiado una se echa al bol y así con todas.
2. Cuando las tengamos todas, se llevan a una olla con agua, sal, pimienta en grano y un chorrito de aceite. Cocerán a fuego lento hasta que se queden tiernas.
3. Mientras tanto pelamos la cebolla y los ajos y los pasamos por la trituradora. Cuando estén triturados lo rehogamos en una cacerola con sal y aceite.
4. Para hacer los huevos ponemos un cazo con agua al fuego.
5. Una vez que veamos la cebolla dorada, echamos la harina, se remueve un poco para que se tueste, ponemos el vino, dejando que se evapore el alcohol a fuego fuerte y echamos el jamón y las alcachofas. Se rehoga todo junto un poco y si queremos ponemos una pizca de colorante y con esto ya tenemos listas las alcachofas.
6. Seguimos con los huevos: cortamos cuadrados grandecitos de papel film, pintamos con aceite el centro, los colocamos en un vasito y se casca el huevo, ponemos sal cerramos atando con hilo o cerrando con una pinza que aguante el calor. Se echan al cazo con el agua hirviendo y se cuentan 4 minutos.
7. Montamos el plato con las alcachofas, la salsa y los huevos encima.
8. QUE APROVECHE!!

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