Puerros con salsa de piquillos y picada crujiente

Elaboració

1. 01
   Pas 1Roast the leeks30 min

   Cut off the white part of the leeks, halve them, place them cut side down in a dish with extra virgin olive oil, add salt, pepper and a little more oil, then bake for 30 min at 180 degrees.

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2. 02
   Pas 2Make the picada

   While the leeks bake, chop the parsley and the walnuts and mix them with the rest of the ingredients (the paprika and 2 tablespoons of extra virgin olive oil).

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3. 03
   Pas 3Blend the sauce

   Put the boiled eggs, the piquillo peppers, salt, pepper, 2 tablespoons of extra virgin olive oil and the water into a glass and blend until creamy; add the water gradually to adjust the texture.

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4. 04
   Pas 4Assemble the dish

   Once the leeks are done, remove one or two outer leaves, spread the sauce as a base, then place the leeks and the picada on top.

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