Sustainable recipeIngredients
- 400 grams of girella (typical Pallars sausage made from lamb and rice)
- 500 grams of Jerusalem artichoke
- 100 ml olive oil
- 1kg leek
- 50 ml olive oil
- Salt
- 1 dash of pepper
- 1 branch of lemon thyme
- 1 branch rosemary
- 1 bay leaf
- 10 ml apple cider vinegar (or white wine vinegar)
- Wild fennel flower
La Violeta Recipe (Barcelona) by Jordi Limón
Preparation
- Peal the Jerusalem artichokes and boil them in water.
- Cook for 20 minutes.
- Then strain them and add 100 ml of olive oil.
- Mash with an electric blender.
- Grill on low heat, with a dash of olive oil until it goes golden brown on all sides.
- Cut the leak into very fine Julienne strips, including the green part (it’s the tastiest).
- Sauté the leak in a casserole dish with herbs on low heat for 45 minutes, until golden brown.
- Add the vinegar and reduce.
- Add 500 ml of water and cook for 45 minutes.
- Then strain and boil until it is reduced to half its volume.
- Season with salt and pepper
Ingredients
- 400 grams of girella (typical Pallars sausage made from lamb and rice)
- 500 grams of Jerusalem artichoke
- 100 ml olive oil
- 1kg leek
- 50 ml olive oil
- Salt
- 1 dash of pepper
- 1 branch of lemon thyme
- 1 branch rosemary
- 1 bay leaf
- 10 ml apple cider vinegar (or white wine vinegar)
- Wild fennel flower
