INGREDIENTES:cardillos silvestres
espárragos trigueros
ajos tiernos
sal
aceite de oliva virgen
PROCEDIMIENTO:
Lo primero es ir a buscar los cardillos silvestres al campo, de paso si encuentras unos brotes verdes de espárragos trigueros, mucho mejor.
Limpiar los cardillos, limpiarlos bien, suelen llevar tierra, y es conveniente usar unas gotas de lejía para su limpieza.
Cocer los cardillos con un cambio de agua previo, cuando hiervan cambiarles el agua y dejar cocer en agua nueva unos 15-20 minutos.
Reservar cocidos hasta el momento de usar.
Freír en sartén los brotes tiernos de espárragos trigueros ( a poder ser silvestres), añadir los cardillos cocidos y los brotes de ajos tiernos, sofreír el conjunto.
Batir los huevos y mezclar con los vegetales, sazonar con sal y pimienta y cajar la tortilla al gusto.
3 comentarios:
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