Ingredients: 1 moniato · Olive oils · Sal.
Brull cream:
100 g of brull · 1 file (suc i ratlladura) · Salt · Timó · Extra virgin olive oil.
Pesto sauce:
½ gra d’all · 25 g of pine nuts 25 g of cured cheese · 1 handful of basil leaves · Salt · Black pepper · 75 ml of extra virgin olive oil.
Elaboration:
· The sweet potato:
Peel and cut the sweet potato into sticks and choose the way to cook it:
– Traditional fried: Fry in olive oil like fried creilles. First at a gentle temperature until tender, and then at a high temperature so that it becomes crispy.
– Air fryer: It will be much lighter.
– in the oven: Brush the sticks with olive oil and bake 200 °C during 25-30 hot minutes up and down.
· The pesto sauce:
Toast the pine nuts. Peel the garlic and grate the cheese. Grind all the ingredients until you get a homogeneous sauce.
· Sour cream:
Put the broth in a bowl and add a few drops of lime juice, ratlladura, and a pinch of salt and rudder. Mix with a spoon and add the oil while stirring so that it emulsifies and takes on the texture of a sauce.
A proposal that can serve as an aperitif, garnish or snack.
Vanesa Bustos. Rooting kitchen. @vanesabustos.culinar / vanesabustos.com
