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2 verdeles
	
8 patatas medianas de Alava
	
2 tomates maduros
	
1 pimiento verde
	
1 cebolla
	
1 diente de ajo
	
1 cucharada de carne de pimiento choricero
	
Aceite de oliva virgen extra
	
Sal


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1. Cortar los verdeles en rodajas de unos 2 cm. Reservar.

2.  Picar la cebolla, el pimiento y el ajo, poner en una cazuela y añadir un buen chorretón de aceite de oliva. Rehogar las verduras hasta que estén doradas, pero sin quemarse.

3.  Añadir los tomates pelados y troceados, y cocinar unos minutos.

4. Incorporar la carne del pimento choricero.

5. Pelar y cascar las patatas. Añadirlas a la cazuela y cubrir con agua.

6. Rectificar de sal y cocinar a fuego medio unos 20-30 min hasta que las patatas estén tiernas.

7. Apagar el fuego, añadir los verdeles y dejar reposar tapado 5 minutos.

8. Servir caliente.

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    [title] => Ensalada de puerros con verdel en escabeche de txakoli
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3 verdeles limpios y fileteados
	
6 puerros finos
	
1 cebolla roja
	
1 zanahoria
	
250 ml de txakolí
	
250 ml de vinagre blanco
	
1 hoja de laurel
	
1 cucharadita de pimienta en grano
	
Tomillo fresco
	
Aceite de oliva virgen extra
	
Sal


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1. Poner un poco de aceite en una sartén y cocinar los filetes de verdel 3 minutos por cada lado. Colocar en una fuente y reservar.

2. Cortar la cebolla y la zanahoria en rodajas, ponerlas en una cazuela y añadir el txakoli, el vinagre, la pimienta en grano, la hoja de laurel y un poco de sal. Cocer tapado a fuego suave 20 minutos.

3. Añadir el escabeche calientesobre el pescado cubriéndolo y dejar templar.

4. Meter en el frigorífico un mínimo de dos horas.

5. Limpiar los puerros y cortar en trozos. Cocer en agua con sal, hasta que estén tiernos, pero no demasiado.

6. Escurrir y dejar enfriar.

7. Servir los puerros acompañados del verdel y las verduras. Regar con un chorretón de aceite de oliva, sal en escamas y tomillo fresco.

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    [title] => Arroz nerone con alcachofas y frutos del mar
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200 gr de arroz Nerone
	
1 txipirón mediano
	
6 langostinos
	
2 alcachofas
	
2 dientes de ajo
	
Perejil
	
1 guindilla
	
Aceite de oliva virgen extra


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Poner en una cazuela tres partes de agua por cada parte de arroz Nerone y cocer durante 40 a 50 min.
	
Limpiar las alcachofas quitando las hojas duras y la punta y cortar longitudinalmente en 6 trozos.
	
Cocer durante 10 min en agua con sal.
	
Escurrir y reservar.
	
Limpiar y trocear el txipirón y pelar los langostinos.
	
Poner en una sartén el ajo picado, la guindilla y un buen chorretón de aceite de oliva virgen.
	
Dorar un poco los ajos sin que se quemen y añadir el txipirón y los langostinos.
	
Saltear un poco, añadir las alcachofas y seguir cocinando.
	
Por último añadir el arroz y mezclar todo.
	
Añadir al plato perejil picado antes de servir.


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6 alcachofas
	
3 tomates maduros
	
1 pimiento rojo
	
3 dientes de ajo
	
80 gr almendras tostadas
	
40 gr avellana tostadas
	
75 ml de aceite de oliva virgen extra

	 


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Colocar en una bandeja de horno los tomates, el pimiento y los ajos y hornearlos 30 min a 180º.
	
Dejar templar y pelarlos.
	
Triturar los frutos secos en una robot de cocina.
	
Añadir el tomate, el pimiento y los ajos y trituras junto.
	
Agregar el aceite poco apoco sin dejar de batir. Rectificar de sal y reservar.
	
Pelar las alcachofas, quitándole el tallo, las hojas duras exteriores y cortar la punta.
	
Cocer en abundante agua con sal durante 12 min.
	
Sacar del agua y colocar boca abajo sobre un papel de cocina para que escurran bien.
	
Abrir las hojas de cada alcachofa con cuidado, hasta formar una flor.
	
Poner un poco de aceite de oliva en una sartén y dorar las alcachofas 2 min por cada lado.
	
Servir acompañadas de la salsa romesco.


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