Basque Porrusalda Recipes

BASQUE PORRUSALDA

Steps:

• To reduce the cooking time to leeks can use the pressure cooker, which will reduce from 40 to 5 minutes of cooking. If we do not have it, we have to resort to homemade recipe.
• In a saucepan put the oil along with sliced onion chopped small brounoisse-squares-to cook over low heat. When the onions are cooked, soft, add peeled potatoes cleaned and cut into irregular pieces and sliced carrots, sauté then just add liquid (water or broth, fish, meat or vegetables) just to cover potatoes. Once it begins to boil, add the leeks, cleaned and sliced, add a pinch of salt, cover the pan and let simmer over low heat for 40 minutes. When potatoes and leeks are tender, put salt to taste and cover with a lid and put the pot to rest. Serve as is or by passing the purrusalda through a food mill as it is a very rich dish also do so to serve it as a cream or mashed.

BASQUE TOSSED SALAD

Steps:

• In a large bowl, combine the tomatoes, bell pepper, cucumbers, onion, and oregano. In a separate bowl, whisk together the lemon juice, salt, and pepper and drizzle in the olive oil, whisking until emulsified. Pour the dressing over the salad and toss again. Mound the salad onto a large platter and garnish with the egg whites, radishes, and almonds. Scatter the sieved egg yolk over the top and serve immediately.