Ingredients (4 personas):
A package of Cenceñas cakes for Manchego gazpacho · 4 artichokes · ½ green pepper · ½ red pepper · 1 small onion 2 grated vine tomatoes 2 garlic cloves · 1 tablespoon of pebrella · a teaspoon of cumin · a teaspoon of nutmeg · ground black pepper · salt · a glass of red wine · 1 liter of vegetable broth.
Preparation:
· Peel the artichokes, cut the tips, cut into four pieces and reserve.
· Chop the onions and peppers, and slice the garlic.
· In a wide saucepan, heat a round of olive oil, Add the chopped vegetables along with the garlic and let them cook for five minutes.. Add the artichokes, stir for five minutes and, next, add the grated tomato. Season, spice, Stir and cook for about eight minutes until the water is lost..
· Add the glass of wine, Let it cook for a few minutes until the alcohol evaporates and, finally, add the hot vegetable broth. Bring to a boil for ten minutes so that the artichokes finish cooking and then add the cakes and cook for ten more minutes.. Turn off the heat and let it rest.
· Once ready to serve, We will accompany this vegetarian Manchego gazpacho with good Grenache red wine while we listen “A murky angel” by Chucho.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
