Cardos Esparragados


500 gr de cardos
6 rebanadas de pan
3 dientes de ajo
1 cucharadita de las de café de pimentón dulce
1 cucharadita de las de café de comino molido
2 huevos
½ l de agua
Aceite de oliva


Esta receta se puede hacer tanto con cardos frescos, congelados como en conserva. Yo en este caso he elegido congelados porque salen muy buenos y es mas rápido. En el caso de preferirlos frescos, se limpian quitándoles bien las hebras y se ponen a cocer en la olla rápida de 15 a 20 min.

Ponemos en una sartén un poco de aceite de oliva, que cubra bien la base, doramos los ajos partidos por la mitad y los ponemos en el mortero. Doramos el pan y lo añadimos al mortero. Retiramos la sartén del fuego y machacamos muy bien los ajos y el pan, luego le añadimos un poco de sal, una cucharadita pequeña de vinagre y el comino, machacamos todo de nuevo y reservamos.

Ponemos de nuevo la sartén al fuego, si vemos que no tiene aceite, añadimos un poco, ya que al freír el pan, absorbe bastante; le añadimos antes de que se caliente el pimentón, le damos unas vueltas rápido para que no se nos queme y añadimos el majado, así como el medio litro de agua.

Cuando comience a hervir incorporamos los cardos, dejamos que rompa a hervir de nuevo y bajamos al fuego al mínimo, lo tendremos unos 25 min y se apartan.

Al hora de tomarlos se ponen al fuego, le añade el huevo y se le da unas vueltas, en el momento que veamos que el huevo esta cuajado, lo retiramos y servimos.


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