Acelgas con jamón. Una base, dos recetas



Esta semana ha sido intensísima con el tema de la revista, pero por fin ha llegado la calma, aunque sigue lloviendo. ¿Dónde está el buen tiempo?.

Me apetecía mucho volver a haceros una propuesta de una base de verduras y dos recetas, pero hoy os mostraré solo una. La segunda la semana que viene. Yo ya tengo una opción en mente para hacer este fin de semana pero me gustaría oir vuestras sugerencias, es un buen ejercicio culinario el pensar posibilidades a partir de un ingrediente o de una base.

Las acelgas…ay, las acelgas. Otro de mis felices descubrimientos tardíos. De estos tengo muchos, casi todas las verduras las he descubierto tarde … aunque nunca es tarde, como dicen, si la dicha es buena, ¿no?. El caso es que yo de pequeña y más tarde de jovencita veía aquellas acelgas que se hervía mi madre hasta casi desaparecer, aquellas hojas espachurradas y con sensación en la boca viscosa como de algas y, como os podéis imaginar, me cerraba en banda. Que no digo que no estén buenas cuando están muy hechas, por ejemplo, son una delicia en un arroz caldoso, o un potaje pero hervidas sin más, hasta casi deshacerse … ¿que queréis que os diga?

Nada que ver con rehogarlas unos minutos en la sartén y punto. Quedan sabrosas, con cuerpo, incluso crujientes por los nervios de la hoja y además, con las propiedades casi intactas. Con un poco de jamón tendréis un bocato di cardinale, como se solía decir… Ya no escucho esta expresión en ningún lado, ¿se considarará pasada de moda o poco “cool”?

En la entrada siguiente mi primera opción. Aunque así, tal cual ya es un buen acompañamiento. Y aquí, la segunda.



INGREDIENTES para 2 personas:

100 grs de jamón a taquitos

8-10 hojas de acelga

Aceite de oliva

Sal, pimienta

ELABORACIÓN:

Rehogar ligeramente el jamón en una sartén con aceite de oliva, un minutito y retirar. A continuación rehogar las hojas de acelga, que previamente habremos separado del tallo o penca, lavado y cortado en juliana. Pasados unos tres minutos, tiempo suficiente para que las hojas hayan disminuido de volumen volver a poner el jamón, remover un minuto más, y listo. La razón de quitar el jamón al principio es para que no se haga demasiado ya quedaría demasiado seco y salado.

Comentarios

  1. Marhya

    25-3-2011
    16:04

    Pues además de la tortilla se me ocurre una empanada, una quiche, unas patatas rellenas o de relleno de un pastel de patata, una pizza…

  2. Sandra

    25-3-2011
    16:38

    ¿el jamón es serrano o jamón york?

  3. luisa

    25-3-2011
    18:24

    que rico. Bss.

  4. Cris

    25-3-2011
    18:24

    serrano, Sandra.

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    7-4-2011
    1:09

    Como siempre, sano, rico, fácil, rápido…jolines ojalás que todas las recetas fueran igual! Besos

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